Passionfruit Ice Cream

• 500g block PHILADELPHIA Cream Cheese, softened
• 1 cup caster sugar
• 2 cups milk
• 125g can passionfruit pulp strained, retaining both pulp and seeds

1. Mix Philly* and sugar together in a food processor on low for 30 seconds.
2. Beat in milk and passionfruit pulp and mix on low for a further 1 minute.
3. Pour mixture into a plastic wrap lined 20cm x 30cm lamington tin, cover and freeze until almost set, approximately 3 hours.
4. Pour passionfruit seeds over semi-set ice-cream and gently stir through creating a swirl.
5. Return to freezer until ice-cream is firm.
6. Scoop to serve or cut into wedges.
7. Variation: POUR mixture in tin as above swirl chocolate topping through with a skewer and freeze as above.

caster sugar, milk, retaining both pulp

Taken from www.kraftrecipes.com/recipes/passionfruit-ice-cream-103031.aspx (may not work)