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.

By Lauren Eldridge
  • 40 mins preparation
  • 10 mins cooking (plus drying, freezing)
  • Serves 10
  • Print
"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.


  • 330 ml strained passionfruit pulp (about 500gm unstrained; see note)
  • Juice of 1 lemon
  • 3 eggs
  • 50 gm caster sugar
  • 90 gm cold butter, diced
  • 300 ml thickened cream
  • 300 gm sour cream
  • 300 ml condensed milk
  • Fresh blackberries, to serve
Lime sherbet
  • Thinly peeled zest from 2 limes
  • 50 gm (⅓ cup) icing sugar, sifted
  • 1 tsp citric acid
Charred-lime syrup
  • 1 lime, plus juice from ½ lime
  • 125 gm caster sugar


  • 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.