Passion Fruit Ice Cream
Indulge in this vibrant and creamy ice cream that combines the tropical notes of passion fruit with rich custard for a delightful dessert experience.
Ingredients
Custard Base
- 2 cups heavy cream Lush and velvety
- 1 cup whole milk Creamy and wholesome
- 3/4 cup granulated sugar Sweetens the blend
- 4 large egg yolks Adds silkiness to the custard
- 1 teaspoon vanilla extract Aromatic flavor
- a pinch salt Enhances flavors
Flavor Component
- 1/4 cup passion fruit pulp Can use fresh or frozen
Instructions
Preparation
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium, stirring occasionally until the sugar dissolves and the mixture warms, but do not bring to a boil.
- In a separate bowl, whisk the egg yolks until they are a soft, sunny hue.
- Slowly add about 1/2 cup of the warm cream mixture to the egg yolks, whisking vigorously to temper the eggs.
- Pour the egg mixture back into the saucepan with the cream, stirring constantly, and cook over medium-low heat until the custard thickens enough to coat the back of a spoon (about 5-7 minutes).
- Strain the thickened custard through a fine mesh sieve into a clean bowl.
Flavoring
- Stir in the passion fruit pulp, vanilla extract, and a pinch of salt into the strained custard.
- Cool the mixture to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
Churning
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Once it reaches the desired consistency, transfer it to an airtight container and freeze for at least 4 hours until firm.
Notes
Serve in waffle cones, alongside fresh fruit, or as a topping on warm cake. For a healthier variation, use low-fat milk or dairy-free alternatives. Avoid skipping the tempering step and ensure the mixture is cold before churning.