Passionfruit Ice Cream
Serves 6
8-10 passionfruit
185g caster sugar
100ml water
3 large eggs
Pinch of salt
300ml cream
Halve passionfruit and spoon out pulp. Push pulp through a small sieve to remove seeds. Place sugar and water in a small saucepan and bring to the boil, stirring to dissolve sugar. Boil steadily for 3 minutes. Meanwhile, beat eggs and salt with an electric mixer on a medium speed until frothy. Slowly pour sugar syrup into egg mixture and continue to beat for 3-4 minutes, or until mixture has thickened and cooled slightly. Stir in sieved passionfruit. Whip cream until soft peaks form, then fold into passionfruit mixture. Churn in an ice cream machine if you have one; otherwise pour mixture into a lidded container and freeze until firm. Remember to soften the parfait by placing in the fridge for about 20 minutes before serving.