Passion Fruit Ice Cream

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Ingredients:

Group A Passion fruit puree 200g
Icing sugar 40g
Pinnacle Instant Custard Mix 50g
Full Cream Milk 150g
Group B
Mauri Non-Dairy Whip Topping 200g
Condensed Milk 30g

Product Method:

  1. Using whisk, whip Group B at high speed until achieve soft peak.
  2. Mix Group A together until homogenous.
  3. Fold in Group C into the mixture.
  4. Freeze for minimum 4 hours before serve.
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