Passionfruit and coconut ice cream sandwich

Babiche Martens

Coconut biscuits

⅓ cup	Plain flour
2 ½ cups	Desiccated coconut
1 pinch	Salt
⅔ cup	Condensed milk
1 tsp	Vanilla extract

Passionfruit ice cream

4	Egg yolks
½ cup	Caster sugar
¾ cup	Passionfruit pulp, and juice (Main)
2 cups	Cream

Directions

1. To make the biscuits, preheat oven to 180C and grease an oven tray.
2. Combine the flour, coconut and salt. Make a well in the mix and pour in the condensed milk and the vanilla. Stir well.
3. Drop spoonfuls on to the tray. Wet the back of a spoon and spread the mixture quite thinly.
4. Bake for 15 minutes or until golden. Store in an airtight container until required.
5. For the ice cream, beat the egg yolks until very pale in the bowl of a food processor or using electric beaters.
6. In a small saucepan, over a medium heat, dissolve the sugar in the passionfruit and simmer for 3-4 minutes, while stirring.
7. With the beaters (or motor) going, pour the hot syrup on to the yolks and continue to beat until the mixture is cool.
8. Lightly whip the cream and gently but thoroughly fold through.
9. Freeze for at least 5 hours or overnight. Serve sandwiched between the coconut biscuits.