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Passion fruit ice cream

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
  • 4 egg yolks, whisked
  • 1 cup unsweetened puréed passion fruit pulp; I used Goya‘s frozen purée, mostly defrosted.


  1. Bring the heavy cream, sugar (and vanilla sugar, if using) and salt to a simmer in a medium sauce pan.
  2. 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.
  3. Pour the egg mixture into the sauce pan. With the heat on medium low, whisk until it becomes thick, reaching 170º to 175ºF degrees.
  4. 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.
  5. Prepare following the instructions for your ice cream maker. Scoop into another container for freezer storage. Consume at your leisure.

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