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Passion Fruit Ice Cream
300 ml Skimmed milk; (1/2 pint)
50 g Caster sugar; (2oz)
Blend the custard powder with half of the milk, bring to the boil,
and remove from the heat.
Whisk in the remaining milk and sugar.
Halve each passion-fruit and remove the flesh and pips.
Mix these to a pulp, stir into the ice cream mixture and allow to
Pour into a freezer-proof bowl and freeze for about 1 hour until
Beat again, preferably in a food processor and refreeze for 3-4
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