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Passion Fruit Ice Cream

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

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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.