Passionfruit Ice Cream
Want a refresher on how to make this?
Makes 1 quart | Prep: 20 min, Plus Chill and Churn Time
INGREDIENTS
3 cups half and half
1/2 cup passionfruit puree
1 teaspoon vanilla extract
6 egg yolks
1 cup granulated sugar
Small pinch of salt
INSTRUCTIONS
Prepare the Ice Cream Base
In a medium saucepan, heat the half and half over medium heat until it begins to steam, but not boil. In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until pale and slightly thickened. Slowly pour the warm half and half into the egg yolk mixture, whisking constantly to combine.
Cook the Custard
Pour the mixture back into the saucepan and return it to the stove over low heat. Cook the mixture, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about 8-10 minutes. Do not let it boil. Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl.
Flavor and Chill the Custard
Stir in the passionfruit puree and vanilla extract until well combined. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate the custard until completely chilled, preferably overnight.
Churn the Ice Cream
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes, or until the mixture reaches a soft-serve consistency.
Freeze the Ice Cream
Transfer the churned ice cream to a freezer-safe container. Cover the container with a lid or plastic wrap and freeze the ice cream for at least 4-6 hours, or until firm.
Serve
Remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly before scooping. Scoop the passionfruit ice cream into bowls or cones and serve immediately, garnished with fresh passionfruit or flakey toasted coconut.
Po Tip:
If you’re using fresh passionfruit, add the pulp in when you return the custard base to the pan to cook it. Once the passionfruit is in the custard you have to be very careful not to heat it up too much as it will curdle very easily.
