Passion Fruit Ice Cream
A creamy and tropical passion fruit ice cream that's perfect for warm afternoons and special gatherings.
Ingredients
Ice Cream Base
- 2 cups heavy cream For a velvety base.
- 1 cup whole milk Adds richness and depth.
- 3/4 cup granulated sugar Balances sweetness.
- 4 large egg yolks Makes the ice cream rich and creamy.
- 1/4 cup passion fruit pulp Main flavor ingredient.
- 1 teaspoon vanilla extract For warmth.
- a pinch salt Enhances flavors.
Instructions
Preparation
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir occasionally until the sugar dissolves and the mixture warms, but do not let it boil.
- In a separate bowl, whisk the egg yolks until smooth.
- Gradually pour about 1/2 cup of the warm cream mixture into the yolks while whisking constantly to temper them.
- Slowly return the tempered yolk mixture back into the saucepan with the cream, stirring gently. Cook until the custard thickens, about 5-7 minutes.
- Remove from heat and strain through a fine mesh sieve into a clean bowl to ensure a silky texture.
- Stir in the passion fruit pulp, vanilla extract, and a pinch of salt. Allow to cool to room temperature.
Chilling and Churning
- Cover the mixture and place it in the fridge for at least four hours or overnight for the best flavor.
- Churn the cooled mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least four hours, or until firm.
Notes
Serve with fresh fruit or drizzled with tropical syrup. For a dairy-free option, substitute coconut milk for the heavy cream. If you don’t have an ice cream maker, freeze the mixture in a freezer-safe bowl, stirring every 30 minutes until fully frozen.