Instructions: Make sugar syrup and cool.

In a stainless steel bowl mix egg yolks and syrup, whisking occasionally over a double boiler until thick. When egg yolk mix is ready and cooled slightly add passionfruit pulp. Whip cream until soft peaks form. Fold cream into passionfruit mix and freeze.

Coconut Ice-Cream is made the same way using desiccated coconut brought to the boil in milk and simmered for 5 minutes to infuse all the flavour.

Follow steps as in Passionfruit Ice-Cream.

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