Name: Lauren Eldridge’s no-churn passionfruit ice-cream with lime sherbet and blackberries
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 10
Ingredients: 330 ml strained passionfruit pulp (about 500gm unstrained; see note); Juice of 1 lemon; 3 eggs; 50 gm caster sugar; 90 gm cold butter, diced; 300 ml thickened cream; 300 gm sour cream; 300 ml condensed milk; Fresh blackberries, to serve; Lime sherbet; Thinly peeled zest from 2 limes; 50 gm (⅓ cup) icing sugar, sifted; 1 tsp citric acid; Charred-lime syrup; 1 lime, plus juice from ½ lime; 125 gm caster sugar

“Passionfruit ice-cream is delicious on its own, but makes for a sophisticated dessert when paired with charred-lime syrup, tangy sherbet and blackberries,” says Eldridge. Start this recipe a day ahead to freeze the ice-cream.

Ingredients

330 ml strained passionfruit pulp (about 500gm unstrained; see note)

Juice of 1 lemon

3 eggs

50 gm caster sugar

90 gm cold butter, diced

300 ml thickened cream

300 gm sour cream

300 ml condensed milk

Fresh blackberries, to serve

Lime sherbet

Thinly peeled zest from 2 limes

50 gm (⅓ cup) icing sugar, sifted

1 tsp citric acid

Charred-lime syrup

1 lime, plus juice from ½ lime

125 gm caster sugar

Method

1.For lime sherbet, preheat oven to 60°C. Bake lime peel on a wire rack over a baking tray in oven (or a dehydrator) until dry (2½-3 hours). Grind with a spice grinder or a mortar and pestle until a fine powder, then add icing sugar and acid and grind again. Adjust to taste with icing sugar or acid. Store in an airtight container.

2.Whisk 180gm passionfruit pulp, lemon juice, eggs and sugar in a heatproof bowl over a saucepan of simmering water and stir until mixture thickens (5-10 minutes). Remove from heat and whisk in butter. Strain through a fine sieve into a clean bowl, cover the surface, and refrigerate curd until cold.

3.Meanwhile, whisk cream and sour cream until soft peaks. Add condensed milk, remaining passionfruit and curd, whisk to combine. Pour into a container, cover and freeze until firm. Remove from freezer 20-30 minutes before serving.

4.For charred-lime syrup, wash and cut 1 lime into 3 slices. Preheat a small saucepan over high heat until very hot, add lime and leave until blackened (1-2 minutes), then turn and colour the other side (30 seconds to 1 minute). Add 125ml warm water (be careful, hot water will spit) and loosen any charred bits from pan. Add sugar and bring to a boil, then remove from the heat and allow to cool. Add lime juice, pass through a fine sieve and chill.

5.Scoop ice-cream into serving glasses, drizzle with syrup, add berries and dust with sherbet.