Passion Fruit Ice Cream
1 liter Organic Passion Fruit Nectar
5 pasteurized egg yolks
2 dl icing sugar
1/2 liter cream, whipping, 38 % fat
Grains from 1/2 vanilla pod
Reduce the passion fruit nectar to a half and cool. Whisk thoroughly egg yolks, vanilla seeds and icing sugar until it's an eggnog. Whip the cream stiff and fold it gently into the eggnog. Then gently pour the chilled mango nectar into the mix. Pour the entire mixture into a mold and place it in the freezer. Stir in the ice cream, a few times during the freezing process, in order to avoid crystallisation.