No-churn, no fuss, no worries! This recipe is my secret to summer.
The trick to being a ‘domestic goddess’, AKA ‘show-off’, is to always have curd in the fridge - lemon, passion fruit, raspberry, or whatever flavor takes your fancy. This recipe is perfect for all you exhibitionists out there who can’t cook to save themselves - AKA - my sister Grace!! Simply whip up the ice cream ingredients, marble that delicious curd through, and freeze over night – simple!
However, if you’re not a curd connoisseur, don’t stress. Simply replace the curd with salted caramel, crumbled cookies, stewed fruit, crushed nuts, fudge sauce … the possibilities are endless, and delicious!
Place the tub straight on the table with cones, bowls, and spoons, and and watch your loved one’s delight in the fruits of your labor!
If that’s not inspiration enough, you’ll be thrilled to know this recipe makes the BEST icebox cakes. Just layer the ice cream with meringue disks, sponge cake layers, or ground biscuits to make a showstopper dessert!
The best thing about this recipe - it brings a whole lot of happiness to whole lot of people!
*Start the day before
250g full fat cream cheese
1 tin (395g) sweetened condensed milk
1 ½ cups thickened cream
Passion Fruit Curd (makes 1 big jar)
¾ cup passion fruit pulp (about 8 passion fruit)
80g unsalted butter, chopped
1/3 cup caster sugar
1 egg yolk
To make the passion fruit curd press the pulp through a sieve to remove the seeds. Return half the seeds to the juice. Place the passion fruit, butter and sugar in a heatproof bowl. Stand over a saucepan of simmering water without letting the bowl touch the water. Stir until the butter has melted and the sugar has dissolved.
Crack the eggs into a bowl with the egg yolk, lightly whisk. Slowing pour the eggs into the passion fruit butter, gently whisking. Continue stirring for 20-25 minutes or until the mixture has thickened. Test by dipping a wooden into the curd and running your fingertip down the back. The curd is ready when the shape stays.
Using an electric beater, whip the cream cheese until smooth. Add the condensed milk and continue mixing until the combined and glossy.
In a clean bowl whip the cream to stiff peaks and fold through the cream cheese mixture, in 3 parts.
Pour 1 third of the ice cream into a 1.5 L ice cream tin (or loaf tin). Pour ¼ cup of passion fruit curd in a straight line down over the ice cream. Using the end of a spoon swirl the passion fruit curd into the ice cream, creating a marbled effect. Repeat for the remaining 2 thirds of ice cream.
Place the ice cream in the freezer over night. Serve in cones, bowls or eat straight from the tub!
Store left over passion fruit curd in a sterilized jar, tightly sealed, in the fridge for up to 8 weeks.