Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
Using the whisk on a mixer, beat the sugar, egg yolks and passion fruit pulp in a stainless steel bowl for approx. 15 mins. until the mixture is light and creamy. Carefully fold the whipped cream into the mixture, cover and freeze for at least 6 hrs.
| Note: | The ice cream is creamiest when frozen for approx. 6-12 hrs. However, it can be kept in the freezer for up to one week. |
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