Easy Lemon & Passionfruit Ice Cream
Makes approximately 1 litre

Ingredients

2 eggs, separated
300ml cream
400g pack Barker’s Lemon & Passionfruit Patisserie Filling

Method

Beat the egg yolks and set aside. In another bowl beat the cream and then fold in the egg yolks. Gently fold in Barker’s Lemon & Passionfruit Patisserie Filling.
In a clean bowl with clean dry beaters beat the egg whites until stiff then gently but quickly fold through creamy mixture. Place in a plastic container and freeze well.
Serve with vanilla dessert biscuit or biscotti.

Handy hints

For an even easier alternative, just replace the eggs with 2 cups of store bought custard, add 1 cup of cream and 1 pouch of patisserie fillings. Mix well and freeze in a 1 litre container. When serving, top with fresh raspberries.

Try both recipes with our other Patisserie filling flavours.

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