OUR HOME MADE ICE CREAM RECIPE. ONE OF THE BEST! EASY TO MAKE

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The ingredient proportions for ice-cream are: for every cup of cream you use 2 egg yolks, three table spoons of sugar, 40ml (1 tablespoon) passion fruit pulp

750 ml (three cups) cream
9 table spoons sugar
6 egg yolks
125 ml (half a cup) of passion fruit pulp syrup
Vigorously stir the egg yolks and sugar until they form a nice light yellow creamy consistency. Whip the fresh cream until it forms stiff peaks then add slowly to the creamed egg yolk and sugar mixture, stirring all the while, until you have a nice even consistency.

Pour into a 2-litre ice-cream container, stir in three tablespoons of the passion fruit pulp, close the container and place in the freezer for one hour. Remove from the freezer and stir thoroughly once again, ensuring even distribution of the passion fruit pulp. Cover and return to the freezer for a further five hours.

Source: Khaya Mwelase

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