Passion Fruit Ice Cream
Creamy custard based ice cream with passion fruit puree
Servings 6 servings
Ingredients
- 6 egg yolks
- 1 cup granulated sugar
- 3/4 cup passion fruit purée
- 3/4 cup whole milk
- 1 1/2 cup heavy cream
- 1 tbsp vanilla extract
- Fresh passion fruit pulp to garnish
Instructions
- In a mixing bowl, add egg yolks and sugar. Use a hand mixer to beat the eggs and sugar until the mixture is a light yellow color. In a sauce pan, heat 1/2 cup heavy cream and the milk over medium heat until the mixture begins to simmer. Do not let it come to a boil. Gradually add the heated milk and heavy cream to egg and sugar mixture, a little at a time, stirring constantly each time you pour in the heated milk. Return the saucepan to the heat until the custard starts to thicken and become hot, about 165º degrees. Do not allow the custard to come to a boil. Remove the custard from the heat. Strain through a mesh strainer to get out any small pieces of egg that could have formed. Pour the custard base into an airtight container and store in the refrigerator until cold, preferably overnight.Once the custard base is ready, stir in the heavy cream, passion fruit purée and vanilla extract and pour it into your ice cream maker and process according to your ice cream maker’s instructions. Spoon the frozen ice cream into a loaf size pan. Cover with plastic wrap and freeze until solid. To serve, scoop ice cream into dishes and garnish with fresh passion fruit pulp.
