Passion Fruit Ice Cream
A delightful homemade ice cream featuring tangy passion fruit, perfect for cooling down in the summer.
Ingredients
For the ice cream base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup passion fruit pulp fresh or frozen
- 1 teaspoon vanilla extract
- 1 pinch salt
- 4 large egg yolks
Instructions
Preparation
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm but not boiling.
- In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the warm cream mixture to the egg yolks, whisking constantly to temper the eggs.
- Slowly pour the egg mixture back into the saucepan with the cream mixture, stirring constantly.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (about 5-7 minutes).
- Remove from heat and strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
- Stir in the passion fruit pulp, vanilla extract, and a pinch of salt.
- Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, to chill.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Notes
Store the ice cream in an airtight container for up to 2 weeks. Let it sit at room temperature for a few minutes before scooping to serve easily. Use fresh passion fruit pulp for richer flavor. Chilling the mixture longer develops more flavor.