Coconut and Passionfruit Ice Cream

Method

1. Combine cream and coconut milk in a saucepan and bring to the boil over low heat. Remove from heat and cool slightly.
2. Beat yolks and sugar together in a large bowl until thick and pale. Gradually whisk in the cream mixture. Pour mixture into saucepan and cook over low heat, stirring with a wooden spoon for 15 minutes until mixture coats the back of a spoon. Stand for 15 minutes to allow to cool and stir in passionfruit pulp.
3. Pour mixture into a bowl and refrigerate for 1 hour or until completely cold.
4. Pour mixture into a chilled ice cream churn and churn until thick, approximately 1 1/2 hours, following manufacturers instructions.
5. Transfer ice cream to a 2 litre capacity freezerproof container and freeze. Serve in bowls, accompanied with almond bread and garnished with mint.