Passionfruit, Strawberry Pistachio Ice Cream

Celebrate the start of summer with the cool and creamy goodness of these delicious ice-cream treats!

The ingredient of Passionfruit Strawberry Pistachio Ice Cream

• 1 x 250g punnet strawberries washed hulled halved
• 1 tablespoon caster sugar
• 1 5l 6 cups thickened cream
• 40g 1 4 cup pistachio kernels coarsely chopped
• 12 egg yolks
• 485g 2 1 4 cups caster sugar extra
• 2 3 drops green liquid food colouring
• 125ml 1 2 cup passionfruit pulp
• bought ice cream cones to serve

The Instruction of passionfruit strawberry pistachio ice cream

• place the strawberries and sugar in a saucepan over medium heat cook stirring occasionally for 5 minutes or until strawberries soften set aside for 5 minutes to cool slightly place the strawberry mixture in the jug of a blender and blend until smooth transfer to a bowl
• to make the pistachio ice cream combine 500ml 2 cups of the cream and the pistachios in a saucepan and bring to a simmer over medium heat remove from heat use an electric beater to whisk together 4 of the egg yolks and 155g 3 4 cup of the extra sugar in a heatproof bowl until thick and pale gradually stir the cream mixture into the egg mixture transfer to a clean saucepan and place over low heat cook stirring with a wooden spoon for 10 minutes or until custard coats the back of the spoon set aside for 1 hour to develop the flavours add the food colouring and stir until combined
• to make the strawberry and passionfruit ice creams place the remaining cream in a saucepan and bring to a simmer over medium heat remove from heat use an electric beater to whisk together the remaining egg yolks and extra sugar in a heatproof bowl until thick and pale gradually stir the cream into the egg mixture transfer to a clean saucepan and place over low heat cook stirring with a wooden spoon for 10 minutes or until custard coats the back of the spoon pour custard evenly among 2 heatproof bowls add the passionfruit pulp to 1 portion of custard mixture and the reserved strawberry mixture to the remaining custard mixture and stir until well combined
• strain the passionfruit mixture into a clean bowl and return 1 tablespoon of the seeds to the strained mixture discard remaining seeds strain the strawberry mixture into a clean bowl pour the passionfruit mixture strawberry mixture and pistachio mixture into separate shallow metal containers cover with foil and place in the freezer for 3 hours or until firm
• roughly break up the passionfruit ice cream with a metal spoon and transfer to a large bowl use an electric beater to beat until smooth return to the metal container cover with foil and place in the freezer for a further 4 hours or until firm repeat with the strawberry ice cream and pistachio ice cream scoop into ice cream cones to serve

Nutritions of Passionfruit Strawberry Pistachio Ice Cream

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