Granadilla Swirl Ice Cream
- 100g milk chocolate
- 3 cups cream
- 1 cup full cream milk
- 1 vanilla pod, split and the seeds scraped out
- 6 egg yolks
- ¾ cup castor sugar
- 200g granadilla curd
- Mini wafer cones, for garnish
Decorate the ice cream bowls, by melting the chocolate in the microwave on the defrost function for 5 minutes, checking every 30 seconds. Dip the bowl into the melted chocolate and place in the fridge to set.
To make the ice cream, place half the cream, milk and vanilla pod with all the scraped out seeds into a heavy-based pot. Bring to the boil and then immediately take off the heat.
Whisk the egg yolks and castor sugar together until light and fluffy and a thick trail can be drawn across the surface of the mixture – this will take 10-15 minutes. Pour the warm milk into the eggs while whisking.
Place back in the pot over low heat and stir in a figure of eight, until the mixture has formed a medium-thick custard. Pour into a container and freeze for 6-8 hours.
Beat the rest of the cream until stiff peaks have formed. Fold into the chilled custard and return to the freezer. Whisk every half hour for 4 hours.
Just before serving, remove the ice cream from the freezer and mix a large scoop of granadilla curd through the ice cream to create a swirl.
Place the ice-cream in the garnished bowls and add a mini wafer cone or two.