Recipe - Passion Fruit Ice Cream

300 ml Skimmed milk; (One half pint)
50 g Caster sugar; (2oz)
2 Passionfruit

1. Blend the custard powder with half of the milk, bring to the boil, and
remove from the heat.

2. Whisk in the remaining milk and sugar.

3. Halve each passionfruit and remove the flesh and pips.

4. Mix these to a pulp, stir into the ice cream mixture and allow to cool.

5. Pour into a freezerproof bowl and freeze for about 1 hour until pulpy.

6. Beat again, preferably in a food processor and refreeze for 34 hours.

Converted by MC_Buster.

NOTES : Passionfruit have a very pronounced flavour which comes through
well here. Because of its relatively high water content, this ice cream
will need thorough beating at the slushy stage, to break up any ice
crystals. powder

Converted by MM_Buster v2.0l.