This is practically instant. No churner required, though you could use a churner if you wished. I have to say that passionfruit is one of my all time favourite flavours and this is no exception. This recipe is now part of The Whole Scoop ice cream course but also appears in the very popular Top 25 Ice Cream Recipes ebook which is also part of the Insider Club. (We are so nice like that aren't we?)
Where ever you access the recipe, you are going to love it. We are sure of that!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 350-400 Grams passionfruit pulp, frozen, fresh or tinned
- 80 Grams Raw Caster Sugar BUY
- Zest I lemon, finely grated
- 1 egg white or Dash of coconut cream
Strain the seeds from the pulp and reserve. If you feel you have no pulp left, you may need to add more passionfruit to the recipe at this stage. It will depend on the variety of passionfruit used.
Freeze the pulp into ice cube trays until completely solid.
Place sugar and lemon zest into Thermomix bowl and mill 10 sec/speed 10.
Add passionfruit pulp and egg white and mix 30 sec/speed 9.
Add reserved seeds to the mixture if desired. (Perhaps not all of them!)
Whip 20 sec/Butterfly/speed 4.
Serve immediately or place into a container and freeze.
This keeps its lovely spoon-able texture when served straight from the freezer.
This recipe can be seen if you sign up for the related course. Join the course to get access!