Lemon Ice Cream With Passionfruit - cooking recipe

Ingredients

1/2 cup granulated sugar
4 None egg yolks
2 None lemons, zested and juiced
2 1/2 cups heavy cream, lightly whipped
None None fresh mint leaves, to decorate
2-3 None passionfruit, pulp scooped out
None None langues du chat cookies, to serve

Preparation

Line a 2 lb loaf pan with plastic wrap. Gently heat sugar and 6 tbsp water until sugar dissolves. Bring to a boil and simmer for 5 mins, until thick and syrupy.
Meanwhile, whisk together egg yolks and lemon zest until combined. Gradually whisk in hot syrup in a thin stream. Continue whisking until almost doubled in size. Whisk in lemon juice and fold in whipped cream. Transfer to prepared loaf pan and freeze for 8 hours, or overnight, until firm.
To serve, dip loaf pan into hot water for 30 seconds then turn out onto a serving platter. Discard plastic wrap and cut into slices. Decorate with mint and serve with passionfruit pulp and langues du chat cookies.