Amanda Laird: Passionfruit icecream

Passionfruit icecream. Photo / Babiche Martens.

Serves 4

6 egg yolks
1 cup caster sugar
cup strained passionfruit juice
2 cups cream
8 passionfruit

1 Using an electric mixer, beat the yolks until pale and creamy.

2 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.

3 Whip the cream and fold in with the passionfruit pulp then freeze for at least 6 hours.