Coconut, Passionfruit & Pineapple Ice-cream
There's something quite special about homemade ice-cream; it's luxurious in texture and just bursting with true flavour. The best thing about this version is you don't require any fancy ice-cream machine or special equiment, as the mixture is aerated by beating in the preparation stage and freezes very quickly. So, impress your family and friends with the delicious tropical flavour of this homemade coconut, pineapple and passionfruit ice-cream. They'll never believe you made it without an ice-cream machine!
1 egg yolk
½ cup caster sugar
1 cup thickened cream
440g can GOLDEN CIRCLE Crushed Pineapple in Juice
Pulp of 2 passionfruit
⅓ cup coconut cream
Extra passionfruit, for serving
- Line a 1 litre capacity metal tin with plastic wrap. Combine the eggs, egg yolk and sugar in a heatproof bowl over a saucepan of simmering water. Beat for 6-8 minutes with electric beaters until thick and pale. Remove from heat and allow mixture to cool slightly.
- Whisk the cream using electric beaters until stiff peaks form. Fold the GOLDEN CIRCLE Pineapple with juice and passionfruit pulp into the cooled egg mixture with the coconut cream then fold in the cream.
- Pour the ice-cream mixture into the prepared tin and freeze for 3 hours, or overnight. Serve in slices topped with extra passionfruit if desired.
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