Passionfruit Swirl Ice-Cream
Serves 4 to 6
6 egg yolks
1/2 cup caster sugar
1 1/2 tablespoons custard powder
2 cups milk
1 teaspoon vanilla essence
300ml thickened cream, whipped
Passionfruit Swirl:
1/2 cup passionfruit pulp
1/2 cup caster sugar
Combine egg yolks, sugar and custard powder in pan, gradually stir in milk. Stir over low heat until custard thickens; transfer to bowl, stir in essence; cover, refrigerate until cold.
To Make Passionfruit Swirl: Combine passionfruit and sugar in small pan; stir over heat, without boiling, until sugar is dissolved. Simmer, uncovered, about 7 minutes or until mixture thickens.
Fold cream into cold custard, pour into lamington pan; freeze until almost firm. Spoon half the ice-cream into 14 x 21cm loaf pan, top with half the passionfruit swirl mixture; repeat layering. Run a skewer through mixture for a swirled effect; cover, freeze several hours or overnight, until firm.