Ice passion fruit terrine

1. Cut the passion fruit in half and scoop out the pulp. Blend and set aside.

2. Bring the milk to a boil in a saucepan. Whisk the egg yolks with sugar and vanilla ice until pale. Pour gradually the milk by stirring with a whisk.

3. Pour this mixture into the saucepan. Heat over low heat and stir until the cream coats the spatula. Let cool, stir in the cream, 2/3 of the fruit puree, lemon juice and mix.

4. Place the mixture into an ice cream maker and churn. Place in a terrine mould and freeze for 3 hours.

5. Before serving, unmold the terrine on a plate. Pour over the remaining fruit puree of passion. Serve immediately.

Photo credit: Sucré Salé