Oh, sure, passion fruit sorbet is yummy and popular. But what if you, I or any one of our friends want some creaminess to counter passion fruit’s extraordinary tartness? Here I present passion fruit ice cream.
Adapted from Epicurious, but more fruity. Yields a scant quart of ice cream.
- 2 cups heavy cream
- 3/4 cup plus 1 tablespoon sugar; my version includes 1/3 cup vanilla sugar.
- a pinch of salt
- 2 egg yolks, whisked
- 1 cup unsweetened puréed passion fruit pulp; I used Goya‘s frozen purée, mostly defrosted.
- Bring the heavy cream, sugar (and vanilla sugar, if using) and salt to a simmer in a medium sauce pan.
- Temper the egg yolks with 1/2 to 1 cups of the hot cream, the latter added to eggs a couple tablespoons at a time while whisking.
- Pour the egg mixture into the sauce pan. With the heat on medium low, whisk until it becomes thick, reaching 170º to 175ºF degrees.
- Remove custard from the heat, and stir in the passion fruit pulp. Pour the custard through a fine strainer (to remove any fibers or curdled bits) into a glass bowl or jug. Chill at least 8 hours, preferably overnight.
- Prepare following the instructions for your ice cream maker. Scoop into another container for freezer storage. Consume at your leisure.