Low in fat and with a refreshing tang, this summertime ice is ideal to serve in cones or piled high in tall glasses with fresh fruit such as pawpaw or melon balls.

Ingredients

• 1 tropical gold pineapple (4-5 cups fresh pineapple chunks)
• ¼ cup passionfruit pulp
• 2 cups plain unsweetened yoghurt
• 1 cup liquid glucose

Method

1. Cut the pineapple into chunks and place in a food processor. Process until finely chopped.
2. Add the passionfruit pulp, yoghurt and glucose. Process until the mixture is well blended.
3. Freeze the mixture in an ice-cream maker according to the manufacturer’s instructions and then transfer to a freezer proof container. Place a piece of plastic film over the ice cream before placing on the lid to prevent ice crystals forming. Store in the freezer.
4. If not using an ice-cream maker, place the mixture in a metal baking pan, cover with plastic film and freeze for about 2 hours, until the mixture is softly set.
5. Return the mixture to the food processor and mix for 10-15 seconds until the mixture is smooth and fluffy. Place the mixture back in the container and freeze until half set. Process again and then transfer to a plastic container. Place a piece of plastic film on the surface of the ice cream mixture, cover with the container lid and freeze for approximately 4 hours until solid. Use within 10 days

Cooks Tips

Liquid glucose is available in cook shops and chemists or see www.zarbo.co.nz. If not available use corn syrup.