Steps
- Chill 2 cups of heavy cream in the freezer for 10-20 minutes, until very cold but still liquid. Whisk 397g of sweetened condensed milk with 400g of thawed unsweetened passion fruit pulp.
- Whip the cream for about 3 minutes, until it holds stiff peaks. Mix in the passion fruit mixture on low speed just until combined.
- Transfer to a freezer-safe container and press wax paper against the surface. Cover and freeze for at least 6 hours, until firm enough to scoop.