Lilikoi Ice Cream
Lilikoi ice cream is a tropical treat that brings the sweet-tart flavor of passion fruit to the creamy, indulgent world of homemade ice cream. This lilikoi ice cream recipe combines the zesty tang of lilikoi pulp with the rich creaminess of a custard base, resulting in a refreshing and luxurious dessert that’s perfect for warm weather. With just a few simple ingredients and an ice cream maker, you can create this delightful frozen treat right at home. Enjoy it on its own or pair it with other tropical fruits, desserts, or cocktails for a truly special experience.
Equipment
- Ice Cream Maker – 1 (optional but recommended)
- Saucepan (1)
- Mixing bowls (2)
- Mixing bowls (2)
- Fine Mesh Strainer – 1 (optional)
- Spatula (1)
- Airtight Container – 1
- Measuring Cups & Spoons (1 set)
Ingredients
- Lilikoi pulp – 1 cup about 4–6 passion fruits, or equivalent pureed lilikoi
- Whole milk – 1 cup 240 mL
- Heavy cream – 1 cup 240 mL
- Granulated sugar – ¾ cup 150 g
- Egg yolks – 4 large
- Vanilla extract – 1 tsp optional
- Lime zest – 1 tsp optional
Instructions
Prepare the Lilikoi Pulp:
- Slice the lilikoi (passion fruits) in half and scoop out the pulp with a spoon. If you prefer a smoother ice cream, strain the pulp to remove the seeds, but leaving the seeds in will give the ice cream an interesting texture.
Heat the Milk and Cream:
- In a saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until it just begins to simmer (do not let it boil).
Whisk the Egg Yolks and Sugar:
- While the milk and cream are heating, whisk the egg yolks and sugar in a separate bowl until smooth and pale.
- Temper the Eggs:
- Slowly add a small amount of the hot milk mixture into the egg yolks while whisking constantly to prevent curdling. Gradually whisk in the rest of the hot milk mixture.
Cook the Custard:
- Return the custard to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (around 175°F or 80°C). Do not let it boil.
Combine Lilikoi with Custard:
- Once the custard has thickened, remove it from the heat and stir in the lilikoi pulp. Optionally, add vanilla extract and lime zest for an extra flavor boost.
Cool the Mixture:
- Let the custard cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours or overnight.
Churn the Ice Cream:
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
Freeze the Ice Cream:
- After churning, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serve:
- Scoop the ice cream into bowls or cones and serve immediately. Garnish with fresh fruit or toasted coconut for an added tropical touch.
Notes
- Substitutes for Dairy: To make this ice cream dairy-free, you can substitute coconut milk and coconut cream for the whole milk and heavy cream.
- Sweetness: Lilikoi can vary in tartness, so taste the mixture before freezing and adjust the sugar to suit your preferences.
- No Ice Cream Maker?: If you don’t have an ice cream maker, place the mixture in an airtight container and freeze, stirring every 30 minutes until it reaches the desired consistency (about 3–4 hours).
- Lilikoi Purée: If fresh lilikoi is unavailable, you can substitute store-bought lilikoi purée or passion fruit concentrate, adjusting the amount of sugar accordingly.
- Storage: This ice cream can be stored in an airtight container in the freezer for up to 2 weeks. For best texture, let it sit out for a few minutes before scooping.