Egg-Less Passionfruit Ice Cream

• 3 cups double cream
• 1 pinch salt
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla essence
• passionfruit 3-6 depending, see instructions below for specifics
• 1 cup water 236ml
• 3/4 cup sugar 177ml

1. Combine the water and salt in a saucepan and bring up to a medium heat.
2. Add the sugar to the warming water and stir until dissolved.
3. Add the lemon juice and the vanilla essence to the saucepan and stir well.
4. Cut open the passionfruit and scrape the flesh and juice out of the husk.n This is where you have some other options, and this will also determine how many passionfruit you want to use.n If you do NOT want to remove the seeds from the flesh, then I would recommend that you use 3 or 4 passionfruit.n If you ARE planning on removing the seeds, it is probably best to use 4 to 6 depending on how large they are.non't take any action to remove the seeds yet though if you are going to! We will get the chance to do this later, so sit tight!
5. Add the passionfruit to the saucepan and allow the mixture to simmer and the fruit flavour to infuse into the water for a few minutes.
6. - If you want to remove the seeds, this is the point where you want to run your mixture through some muslin cloth or a sieve to remove them.
7. Combine the mixture with the cream.
8. Place your ice cream custard into an ice cream machine and leave it it freeze!
9. - For my particular machine, it took around an hour to freeze properly, but this may vary depending on your equipment. Please see the manufacturer's details for information.

double cream, salt, lemon juice, vanilla essence, depending, water, sugar

Taken from www.yummly.com/recipe/Egg-less-Passionfruit-ice-cream-1242741 (may not work)