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.