Ingredients
| 6 | Egg yolks |
| 1 cup | Caster sugar |
| 1 cup | Passionfruit juice, strained |
| 2 cups | Cream |
| 8 | Passionfruit |
Directions
- 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.