Passion Fruit Ice Cream
This homemade Passion Fruit Ice Cream combines the exotic, tangy flavor of fresh passion fruit with the creamy richness of a classic ice cream base. The smooth custard, made with egg yolks, heavy cream, and whole milk, pairs perfectly with the tropical punch of the passion fruit pulp. This ice cream is a refreshing and indulgent treat, ideal for hot summer days or any time you crave a deliciously creamy dessert.
Equipment
- Ice Cream Maker (1 unit) – Optional, but recommended for best texture
- Medium Saucepan (1 unit) – To cook the custard base
- Whisk (1 unit) – For mixing the egg yolks and sugar, and for stirring the custard
- Strainer (1 unit) – Optional for straining the passion fruit pulp
- Mixing Bowls (2 units) – For combining ingredients
- Spatula (1 unit) – To transfer ice cream into the container
- Airtight Container (1 unit) – For storing the ice cream while it freezes
Ingredients
- Fresh Passion Fruits 5-6 – Or 1/2 cup passion fruit puree
- Heavy Cream 1 1/2 cups –
- Whole Milk 1 cup
- Granulated Sugar 3/4 cup
- Egg Yolks 5 large
- Vanilla Extract 1 tsp
- Lemon Juice optional, 1 tbsp – For extra citrusy flavor
Instructions
Prepare the Passion Fruit Pulp:
- Cut each passion fruit in half and scoop out the pulp with a spoon. If desired, strain the pulp to remove seeds, or leave them in for texture.
Make the Custard Base:
- In a medium saucepan, combine heavy cream and milk. Heat over medium until it begins to steam but does not boil. In a separate bowl, whisk together egg yolks and sugar until smooth and pale. Slowly add a little of the hot cream to the yolks, whisking constantly to prevent curdling. Gradually add the rest of the cream mixture to the eggs and stir well.
Cook the Custard:
- Return the custard mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
Add Passion Fruit and Flavorings:
- Remove the custard from heat and stir in the passion fruit pulp and vanilla extract. If using, add the lemon juice to enhance the flavor.
Chill the Custard:
- Pour the custard into a clean bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
Churn the Ice Cream:
- Once the custard has chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions (about 20-25 minutes). The ice cream should reach a soft-serve consistency.
Freeze the Ice Cream:
- Transfer the churned ice cream into an airtight container and smooth the top. Freeze for at least 4-6 hours, or until firm.
Serve and Enjoy:
- Allow the ice cream to sit at room temperature for a few minutes before serving, to make scooping easier. Enjoy on its own or with your favorite toppings!
Notes
- Fresh Passion Fruit: Fresh passion fruits offer the most authentic flavor, but if unavailable, use canned or frozen passion fruit puree. Make sure it’s pure with no added sugars.
- Texture Tip: If you prefer a smoother texture, ensure the custard is well-cooked and chilled before churning. Also, an ice cream maker produces the creamiest results, but if you don’t have one, you can use a no-churn method by stirring the ice cream every 30 minutes during freezing.
- Sweetness Level: If you prefer a sweeter ice cream, increase the sugar slightly. Taste the custard before chilling to adjust sweetness as needed.
- No Ice Cream Maker?: To make without an ice cream maker, pour the custard into a shallow container and freeze. Every 30 minutes, stir with a fork to break up ice crystals for 3-4 hours.