Makes About 800ml
Preparation Time 40 minutes with an ice cream maker (chill time excluded)
Cooking Time 3 minutes

• 60ml liquid glucose
• 125ml castor sugar
• 250ml boiling water
• 400ml coconut cream
• zest of 1 lime or lemon
• 5ml rum
• 45ml granadilla pulp

1 Heat the liquid glucose, sugar and boiling water until the sugar is dissolved. Bring to the boil and cook the mixture for 3 minutes without stirring. Remove from the heat. Stir in the coconut cream, zest and rum and allow to cool completely. Refrigerate until chilled (the colder the mixture, the quicker your ice cream maker will make the ice cream).
2 Pour the chilled mixture into the ice-cream maker and follow the instructions for your machine. Add the granadilla pulp to the ice cream just before you remove it and stir it through to create a ripple effect. Transfer to a container and freeze for about 20 minutes, if necessary. Serve in sugar cones. Don’t have an ice-cream maker? Pour the mixture into a shallow container and place in the freezer. Beat the cream 3 to 4 times during the time it takes to freeze – this will prevent large ice crystals from forming and will ensure soft, creamy ice cream.

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