Passion Fruit Ice Cream
A creamy and refreshing ice cream combining the tangy sweetness of passion fruit with rich cream and milk, perfect for summer indulgence.
Ingredients
Base ingredients
- 2 cups heavy cream Provides a rich and creamy base.
- 1 cup whole milk Enhances body and texture.
- 3/4 cup granulated sugar Sweetens the mixture.
- 1/4 cup passion fruit pulp Use fresh or frozen for tropical flavor.
- 1 teaspoon vanilla extract Enhances overall flavor.
- 1 pinch salt Balances the sweetness.
- 4 large egg yolks Creates a luxurious custard.
Instructions
Preparation
- In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is warm.
- Whisk the egg yolks in a separate bowl until golden. Gradually add about 1/2 cup of the warm cream mixture to the egg yolks, whisking constantly to temper.
- Slowly pour the tempered egg mixture back into the saucepan with the cream, stirring continuously. Cook over medium-low heat, stirring with a wooden spoon for about 5-7 minutes, until the custard thickens.
- Remove from heat and strain the custard through a fine mesh sieve into a bowl, discarding any cooked bits of egg.
- Gently stir in passion fruit pulp, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature before covering and refrigerating for at least 4 hours or overnight.
Churning and Freezing
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer churned ice cream to an airtight container and freeze for at least 4 hours to allow it to firm up.
Notes
Chill your mixing bowl and ice cream maker compressor beforehand for best results. Be patient and allow the mixture to rest for improved flavor development.