Delicious Ice Cream made easy.
Line a 900g loaf tin with clingfilm.
Beat the egg and egg yolks with the passion fruit pulp and Suncoast Gold Macadamia Milk in a bowl, over a saucepan of gently simmering water, until the mixture is pale and thick.
Whip the cream until thick, and then gently fold in the egg and passion fruit mixture. Pour into the prepared loaf tin, and cover carefully with clingfilm before putting it in the freezer for about 2-3 hours.
When it is ready to serve, turn out the semifreddo on to a suitably sized plate, top with passion fruit pulp and sprinkle with the toasted Macadamias.