Passionfruit Ice Cream

Directions

1. 1
   Mix Philly* and sugar together in a food processor on low for 30 seconds.
2. 2
   Beat in milk and passionfruit pulp and mix on low for a further 1 minute.
3. 3
   Pour mixture into a plastic wrap lined 20cm x 30cm lamington tin, cover and freeze until almost set, approximately 3 hours.
4. 4
   Pour passionfruit seeds over semi-set ice-cream and gently stir through creating a swirl.
5. 5
   Return to freezer until ice-cream is firm.
6. 6
   Scoop to serve or cut into wedges.
7. 7
   Variation: POUR mixture in tin as above swirl chocolate topping through with a skewer and freeze as above.