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 (⁄ cup) icing
sugar, sifted
1 tsp citric acid
CHARREDLIME SYRUP
1 lime, plus juice from ⁄ lime
125 gm caster sugarNo-churn passionfruit ice-cream
with lime sherbet and blackberries
SERVES 10 // PREP TIME 40 MINS // COOK 10 MINS PLUS DRYING, FREEZING“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.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.
Wine suggestion Kracher
Cuvée Beerenauslese,
Welschriesling or Chardonnay
from Burgenland, Austria. Ice-cream Brass
spoon from Lightly.
All other props
stylist’s own.
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