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