Ingredients
- 4-5 fresh passionfruits
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 tablespoon lemon juice
Instructions
- Prepare the passionfruit: Cut the fruits in half and scoop out the pulp into a bowl, making sure to include the seeds.
- Make the custard base: In a medium saucepan, combine heavy cream, whole milk, and half of the sugar. Heat over medium heat until steaming, but not boiling.
- Whisk the egg yolks: In a separate bowl, whisk the egg yolks with the remaining sugar until light and fluffy. Gradually add a ladle of the hot cream mixture into the yolks, whisking constantly to temper the eggs.
- Combine and thicken: Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spatula (about 5-7 minutes).
- Incorporate passionfruit: Strain the custard through a fine-mesh sieve to remove any lumps. Stir in passionfruit pulp and lemon juice, then let it cool completely.
- Chill and churn: Refrigerate the mixture for a few hours, then churn in an ice cream maker until smooth and creamy.
- Freeze to set: Transfer the ice cream to a lidded container and freeze for a few hours before serving.
Notes
Try folding in toasted coconut, fresh mint, or chocolate chips for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Tropical
- Diet: Vegetarian