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White Chocolate and Passion fruit <

White Chocolate and Passion fruit

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No. of Servings:
Makes approximately 1.65 litres
Preparation time:
Cooking time:
Cooking Instructions:
Note: Prep/cooking time does not include churning ice cream.

In a large bowl, lightly whisk the sugar and egg yolks. Pour the cream into a thick-bottomed medium saucepan and heat to simmering point. Do not boil.

Gently whisk the hot cream and the strained passion fruit juice into the egg mixture. Pour the mixture into a clean saucepan and place back over a low heat. Using a wooden spoon, stir constantly until the custard starts to thicken and coats the back of the spoon. Do not boil as this will curdle the custard. Strain the custard through a fine sieve, and then place in the fridge to cool.

Churn in an ice cream maker according to the manufacture?s instructions. When nearly fully churned, add the grated white chocolate, then store in a freezer.

Great served on its own or with fresh fruit.
12 egg yolks
700ml double cream
220g Menier white chocolate, finely grated
290g caster sugar
20 Passion fruit, strained (makes about 280ml of juice)
Ice cream maker

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