Here’s a simple and delicious recipe for Passion Fruit Ice Cream 🍦. It’s creamy, tangy, and perfect for a tropical treat!
Ingredients (makes about 1 quart/liter):
- 1 cup (240ml) passion fruit pulp (fresh or frozen, strained to remove seeds if preferred)
- 1 cup (240ml) heavy cream
- 1 cup (240ml) whole milk
- 3/4 cup (150g) granulated sugar (adjust to taste)
- 4 large egg yolks
- 1 tsp vanilla extract (optional)
- Pinch of salt
Instructions:
- Prepare the Passion Fruit Pulp:
- If using fresh passion fruit, cut them in half and scoop out the pulp. Strain it to remove seeds if desired (or leave them for texture).
- If using frozen pulp, thaw it and strain if needed.
- Make the Custard Base:
- In a medium saucepan, combine the milk, heavy cream, and half of the sugar. Heat over medium heat until warm (do not boil).
- In a separate bowl, whisk the egg yolks and the remaining sugar until pale and creamy.
- Slowly pour the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 160°F/71°C). Do not let it boil.
- Add the Passion Fruit:
- Remove the custard from heat and stir in the passion fruit pulp, vanilla extract, and a pinch of salt. Mix well.
- Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir vigorously every 30 minutes for 2-3 hours to break up ice crystals.
- Freeze:
- Transfer the churned ice cream to a lidded container and freeze for at least 2-3 hours until firm.
Serving:
- Scoop and enjoy! Garnish with fresh passion fruit seeds or a drizzle of passion fruit syrup for extra flavor.
