Lemon Ice Cream With Passionfruit

1. 1

   Line a 2 lb loaf pan with plastic wrap. Gently heat sugar and 6 tbsp water until sugar dissolves. Bring to a boil and simmer for 5 mins, until thick and syrupy.

2. 2

   Meanwhile, whisk together egg yolks and lemon zest until combined. Gradually whisk in hot syrup in a thin stream. Continue whisking until almost doubled in size. Whisk in lemon juice and fold in whipped cream. Transfer to prepared loaf pan and freeze for 8 hours, or overnight, until firm.

3. 3

   To serve, dip loaf pan into hot water for 30 seconds then turn out onto a serving platter. Discard plastic wrap and cut into slices. Decorate with mint and serve with passionfruit pulp and langues du chat cookies.

* Per serving · 4 servings · Values may vary.

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