KEY POINTS:
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.
