[chocolatemoose]

You know the way you swear you have enough cookbooks and then another catches your eye

This time it's a book from a well-known Dublin restaurant Eden and this ice-cream recipe caught my eye straight away.

Mango and Passion Fruit Ice Cream

Stock syrup: 250 ml water + 175 g caster sugar, dissolve the sugar in water over a low heat. Makes about twice the amount needed below.

170 ml milk
200 ml cream
vanilla extract
6 egg yolks
270 g caster sugar
6 passion fruits
1 mango - I confess I used tinned Alphonso mango pulp, we only get horrible hard Brazillian ones in the shops here.
175 ml cream
175 ml stock syrup (see above)

Heat milk + cream + vanilla extract gently.
Whisk together egg yolks and sugar
When milk/cream mix comes to the boil pour over the egg mix, whisking all the time.
Return mixture to saucepan and cook slowly until custard forms.
Cool mixture.
Have passion fruit, scrape out seeds and juice, strain reserving the juice.
Puree mango.
Add fruits to custard base.
Whip cream, fold into custard mix.
Add stock syrup and churn in ice-cream mixture.


I've never made ice-cream with the addition of syrup before, the thing I noticed about this recipe is that is doesn't freeze rock solid - perfect for scooping direct from the freezer. The lovely colour helps too on a rainy day!!