Passionfruit Coconut Gelato

Serves 8

2 cups milk
2 x 270ml cans Ayam coconut cream
6 eggs
1 cup caster sugar
1 cup passionfruit pulp* (1o passionfruits!)

1. Combine milk and coconut cream in a saucepan over medium-high heat. Cook, stirring often, for 5 minutes or until warm. Remove from heat.

2. Using an electric mixer, beat eggs and sugar on high speed until pale and thick. Pour in warm milk mixture, whisking constantly. Return mixture to pan. Stir over medium heat for 6-8 mins or until mixture is hot (do not boil or it will curdle). Remove from heat and allow to cool.

3. Pour mixture into an airtight containere. Set aside to cool completely. Cover and freeze for 5-6 hours or until almost set.

4. Transfer mixture to a food processor. Process until smooth. Stir in passionfruit pulp. Spoon into a 5 cup capacity container. Cover surface with plastic wrap and foil. Freeze overnight or until set.


(Recipe courtesy of Super Food Ideas, December 2006)