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Passionfruit Coconut Gelato Recipes

INGREDIENTSPassionfruit Coconut Gelato

  • 2 cups milk
  • 2 x 270ml cans Ayam coconut cream
  • 6 eggs
  • 1 cup caster sugar
  • 1 cup passionfruit pulp


  1. Combine milk, coconut cream in a saucepan and heat moderately. Stir over 5 minutes and remove from heat.
  2. Use an electric mixer, add eggs and sugar and beat for high speed until it blends well with pale and thick substance.
  3. Pour in warm milk mixture and whisk constantly. Then get back the mixture into pan and stir over medium heat for about 6 to 8 minutes.
  4. Remove from heat and allow it cool. Pour the mixture in airtight container. Set to cool and freeze for about 5 to6 hours.
  5. Transfer the mixture into food processor and allow smoothing. Stir in passionfruit pulp and spoon into 5 cup capacity container.
  6. Cover the surface with plastic wrap and foil and freeze overnight.