Chefs' Recipes

Lauren Eldridge’s no-churn passionfruit ice-cream with lime sherbet and blackberries

The ice-cream is delicious on its own, but transforms into something else when paired with that sherbet.
Mark Roper

“Passionfruit ice-cream is delicious on its own, but makes for a sophisticated dessert when paired with charred-lime syrup, tangy sherbet and blackberries,” says Eldridge. Start this recipe a day ahead to freeze the ice-cream.


Lime sherbet
Charred-lime syrup


1.For lime sherbet, preheat oven to 60°C. Bake lime peel on a wire rack over a baking tray in oven (or a dehydrator) until dry (2½-3 hours). Grind with a spice grinder or a mortar and pestle until a fine powder, then add icing sugar and acid and grind again. Adjust to taste with icing sugar or acid. Store in an airtight container.
2.Whisk 180gm passionfruit pulp, lemon juice, eggs and sugar in a heatproof bowl over a saucepan of simmering water and stir until mixture thickens (5-10 minutes). Remove from heat and whisk in butter. Strain through a fine sieve into a clean bowl, cover the surface, and refrigerate curd until cold.
3.Meanwhile, whisk cream and sour cream until soft peaks. Add condensed milk, remaining passionfruit and curd, whisk to combine. Pour into a container, cover and freeze until firm. Remove from freezer 20-30 minutes before serving.
4.For charred-lime syrup, wash and cut 1 lime into 3 slices. Preheat a small saucepan over high heat until very hot, add lime and leave until blackened (1-2 minutes), then turn and colour the other side (30 seconds to 1 minute). Add 125ml warm water (be careful, hot water will spit) and loosen any charred bits from pan. Add sugar and bring to a boil, then remove from the heat and allow to cool. Add lime juice, pass through a fine sieve and chill.
5.Scoop ice-cream into serving glasses, drizzle with syrup, add berries and dust with sherbet.

Wine suggestion Kracher Cuvée Beerenauslese, Welschriesling or Chardonnay from Burgenland, Austria.

Wine suggestion by Gavin Cremming.


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