Passionfruit must be the best thing about autumn. Just when you think there are no more fruit treats to be had until strawberry season starts again, these dimpled purple eggs start appearing. About this time four years ago I remember the Boy Wonder coming home from work with a small brown paper bag under his arm. In it were six passionfruit and they made our London flat smell like the tropics. At £1 a pop, we savoured each one like they were made of gold.
Passionfruit Ice cream
This is another iteration of this ice cream recipe – possibly my most favourite yet. It takes minutes to make and tastes almost good for you. This uses about six passionfruit – if you’ve got lots of them then you could make a simple syrup (two parts passionfruit pulp to one part caster sugar, bring to boil, simmer for five minutes) and drizzle it over the top.
150ml (about 1/2 a cup plus 2 Tbsp) passionfruit pulp
175g icing sugar
Mix the passionfruit and icing sugar together in a large bowl. Pour in the cream. Whisk until soft peaks form.
Pour into a lidded plastic container and freeze for at least four hours. Let soften for five minutes out of the freezer before serving.
Have a great weekend, everyone x