Mango-Passion Fruit Ice Cream with Double Filling

1. Thaw the passion fruit and mango purees until liquid using a microwave or stove.

2. Whip the heavy cream until stiff peaks form and it holds its shape when the whisk is lifted.

3. Add the sweetened condensed milk to the whipped cream and beat for another minute on high speed.

4. Add the thawed purees and vanilla, then mix thoroughly with a whisk or spatula.

5. Transfer the mixture to a container and freeze for 1 hour.

6. Remove from the freezer and stir with a spoon, then return to the freezer for another hour.

7. Repeat the process of removing and stirring two more times for a total of three stirrings.

8. After the third stirring, prepare the filling by mixing the pectin with sugar in a separate bowl.

9. Heat the mango and passion fruit purees for the filling over low heat.

10. Gradually add the pectin-sugar mixture to the heated purees while stirring constantly.

11. Bring the filling mixture to a boil, then remove from heat and cool to room temperature.

12. Add the cooled filling to the ice cream by using a piping bag or sturdy plastic bag to inject it in a snake pattern deep into the ice cream.

13. Cover the container and freeze until fully set.

Tips

1. Optionally add cubes of fresh ripe mango for extra texture and flavor.