Vanilla and passionfruit milk ices recipe
- 4 cups full cream milk
- 1 cup caster sugar
- 6 egg yolks
- 1 vanilla pod or 1 tsp of vanilla bean paste
- Pulp of two passionfruit, optional
If using a vanilla bean, scrape vanilla from pod. In a saucepan, combine milk and caster sugar, vanilla and vanilla pod, simmer until lightly bubbling.
Separate the eggs and whisk egg yolks until smooth.
Add one cup of the hot milk mixture to the eggs and whisk until well combined.
Put egg and milk mixture back into the pan and continue to simmer for about 5-6 minutes or until it becomes custardy.
Place the mixture into a bowl and cover with clingfilm directly onto mixture – this will stop it from developing a skin.
Chill completely, preferably overnight.
Put the mixture into an ice cream maker and churn following the manufacturer instructions.
If you want to make a passionfruit ice, add the passionfruit pulp as the mixture starts to thicken in the ice cream maker and continue churning.
Tip into an airtight container and freeze for 3-4 hours.
- This recipe is one of those 'mistakes' that actually turned out better than I had originally planned. Next time I make them, I think I will put the churned ice cream into iceblock moulds so the kids can enjoy those milky ices you used to be able to buy when we were kids.
- The egg whites can be frozen in a zip lock bag for the next time you want to make meringues.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand's best recipe finder.