Making your own homemade ice cream is pure kitchen fun. This recipe is no-churn, which means you don’t need any fancy equipment to get started.

Ingredients

• 6 eggs, separated
• 125 ml caster sugar
• 500 ml (2 C) cream
• 2 x 115 g Rhodes Quality Granadilla Pulp Cup

Method

1. In a clean dry bowl, whip the egg whites using an electric mixer until soft white peaks form.
2. Continue beating and slowly add 65 ml of the caster sugar.
3. Beat until the egg whites form a soft meringue and set aside.
4. Beat the cream until thick but not stiff. Set aside.
5. Beat together the egg yolks and the remaining 65 ml of caster sugar until the yolks are pale and light.
6. Fold the cream into the egg yolk mixture.
7. Fold the meringue mixture into the egg and cream base.
8. Fold in the Rhodes Quality Granadilla Pulp.
9. Spoon the ice cream into a freezer-safe dish, cover with plastic wrap and freeze for 4 hours or until frozen.