Lemon Ice Cream With Passionfruit

• 1/2 cup granulated sugar
• 4 None egg yolks
• 2 None lemons, zested and juiced
• 2 1/2 cups heavy cream, lightly whipped
• None None fresh mint leaves, to decorate
• 2-3 None passionfruit, pulp scooped out
• None None langues du chat cookies, to serve

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. 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. 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.

granulated sugar, egg yolks, lemons, heavy cream, mint, passionfruit, chat cookies

Taken from recipes-plus.com/api/v2.0/recipes/30100 (may not work)