Passion Fruit Ice Cream
The only things standing between you and a scoop of this luscious Passion Fruit Ice Cream are 5 ingredients and about 15 minutes of active time in the kitchen. Put some tropical pizzaz into your cones with this delightfully simple recipe for everyone’s favorite homemade frozen treat.
Servings: 8
Calories: 293kcal
Equipment
- Spoon
- Air Tight Container
Ingredients
Passion Fruit Curd
- ½ cup Passion Fruit Puree about 8 passion fruits
- 4 Egg Yolks
- ⅔ cup Granulated Sugar
- ¼ teaspoon Sea Salt
- ⅔ cup Unsalted Butter room temperature
Passion Fruit Ice Cream
- 2 Cups Heavy Cream
- 1 Cup Whole Milk
- ¾ Cup Granulated Sugar
- ½ teaspoon Sea Salt
- ½ cup Passion Fruit Curd
Instructions
Passion Fruit Curd
- Slice the passion fruits in half and scoop out the pulp½ cup Passion Fruit Puree
- Add the passion fruit pulp to a blender or food processor and pulse 1-2 times - this helps to separate the seeds. Make sure you don't process the pulp too much, otherwise the seeds will start to break down which we don't want.
- Then, strain the pulp through a fine sieve to remove the seeds using a spatula to help.
- Add the egg yolks and sugar into a bowl and whisk together for a minute or two. You'll notice that the two ingredients will start lightening in color, creating a light, pale yellow. Then, add salt and passion fruit puree mixing to combine.4 Egg Yolks, ⅔ cup Granulated Sugar, ¼ teaspoon Sea Salt
- Add mixed ingredients into a saucepan, and whisk while cooking on medium until thickened and starts to boil. This should take about 5-7 minutes total.
- Strain the curd through your fine-mesh sieve into a bowl and add your unsalted butter, mixing with a spatula until melted and combined.⅔ cup Unsalted Butter
- Pour curd into a container and press a sheet of plastic wrap onto the surface of the curd. Place in the fridge until chilled before using - this should take about 2-3 hours to cool completely.
Passion Fruit Ice Cream
- Add the cream, milk, sugar and salt into a saucepan and heat until the sugar has dissolved - mixing with a spatula. Once you’ve noticed that the mixture begins to simmer you’re good to go! Pour into a container and place in the fridge to cool for about 4 hours.2 Cups Heavy Cream , 1 Cup Whole Milk , ¾ Cup Granulated Sugar, ½ teaspoon Sea Salt
- Once cool, add to your ice cream maker and churn as the manufacturer directs with the frozen ice cream bowl. I personally use a cuisinart ice cream maker, and churn for about 15 minutes.
- Before stopping the ice cream maker and add passion fruit curd and churn for about 30 seconds until incorporated.½ cup Passion Fruit Curd
- Pour churned ice cream into a freezer safe container and freeze overnight before enjoying! Top with additional passion fruit pulp if desired!
Video
Notes
Expert Tips
- Don’t rush the freezing step. After churning, I totally understand the impulse to dive right in and start scooping. Please, refrain yourself. If you give your homemade ice cream a solid 4-8 hours in the freezer before scooping, you’ll end up with a much more desirable consistency.
- Cool your ice cream mixture down more quickly using an ice bath. If you don’t want to break up your ice cream making into multiple days (or wait the full 4 hours before pouring your mixture into the ice cream maker), take a page from ice cream whiz Jeni Britton Bauer and cool it down with an ice bath. Pour your hot mixture into a gallon-sized zip top bag and zip the top tight. Submerge it into a bowl filled with very icy water, agitating it as needed. It should chill enough to use in just 20 minutes.
- Coconut, mango, or other tropically-inspired desserts
- Waffle cones, sugar cones, or cake cones
- Shortbread or White Chocolate Macadamia Cookies
- Meringues
- Coconut caramel sauce
Nutrition
Calories: 293kcal | Carbohydrates: 22g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 173mg | Potassium: 103mg | Sugar: 22g | Vitamin A: 924IU | Vitamin C: 0.4mg | Calcium: 77mg | Iron: 0.1mg
