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|1 cup||Caster sugar|
|1 cup||Passionfruit juice, (strained passionfruit juice)|
- Using an electric mixer, beat the yolks until pale and creamy.
- Dissolve the sugar in the passionfruit juice over a gentle heat, then simmer for 5 minutes. Slowly pour the hot liquid on to the yolks and continue beating until the bowl feels cool.
- Whip the cream and fold in with the passionfruit pulp then freeze for at least 6 hours.