PEACH AND PASSIONFRUIT ICE CREAM
1 825 gr can sliced peaches
2 x 170 gm cans passionfruit pulp
2 x 600 ml bottles thickened cream
2 cans condensed milk
strain the passionfruit pulp to remove seeds.
drain syrup off peaches. discard syrup. puree fruit.
in a large, deepish bowl, with an electric mixer, beat cream and condensed milk togther until thickening, about 5 minutes.
beat in pureed peaches and passionfuit pulp until well combined.
pour into 3 litre container and freeze overnight or until well set.
my own recipe.