Dust off your ice cream machine and embrace the hotter weather with this tropical passionfruit ice cream. The ultimate cool-down treat!

Start by making a passionfruit curd and then add this to your ice cream base. Also tastes great added to your favourite vanilla ice cream mixture. You can even use the curd as a topping for cheesecakes, pavlovas, pancakes, waffles and yoghurt.




For the passionfruit curd:

  • 1 tbsp cornflour
  • 50g caster sugar
  • 100ml cold water
  • 12-15 passionfruits, juice and pulp
  • 3 egg yolks
  • 50g unsalted butter
  • 60g glucose (to keep the ice cream soft)

For the ice cream base:

  • 5 egg yolks
  • 100g sugar
  • 50ml cream
  • 500ml milk


  1. In a bowl, mix the cornflour and caster sugar with a splash of water – just enough to make it into a paste.
  2. In a pan, add 100ml of water as well as the passionfruit juice and pulp.
  3. Once hot, add in the paste and cook until thickened, whisking all the time to prevent lumps.
  4. Add in the egg yolks one by one followed by the butter and finally the glucose.
  5. Remove from the heat and leave to cool.

For the ice cream base:

  1. Whisk the egg yolks and sugar until white.
  2. Heat the milk and cream, once hot pour in the egg yolk mixture.
  3. Keep stirring on a low heat in a figure of eight motion with a wooden spoon, being careful not to overcook or scramble the mixture.
  4. After it has thickened, add in the passionfruit curd and mix for 4 minutes.
  5. Set it aside to cool – the longer the better (we recommend at least 2-3 hours).
  6. Once cool, place the mixture in an ice cream machine for 25-30 minutes.
  7. Place into ice cream containers, ready to freeze.

HINT: Because you will have plenty of egg whites left, you can use them to make some raspberry or strawberry friands.

Love passionfruit ice cream? Try these fruity favourites next:

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Recipe Name
Passionfruit Ice Cream Recipe
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