Passion Fruit Ice Cream

Ingredients:

• 1 cup milk (whole milk for richer flavor)
• 1 cup heavy cream
• ¾ cup sugar
• ¼ teaspoon salt
• 6 large egg yolks
• 1 ½ cups fresh passion fruit pulp (from 4-5 passion fruits)
• 1 tablespoon vanilla extract (optional)

Instructions:

1. Prepare the Passion Fruit Pulp: Cut the passion fruits in half and scoop out the pulp with a spoon. Strain the pulp through a fine-mesh sieve into a bowl to remove the seeds. You can discard the seeds or reserve a few for garnish.

2. Heat the Milk and Cream: In a medium saucepan, combine the milk, heavy cream, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers gently. Do not let it boil.

3. Temper the Egg Yolks: In a large bowl, whisk together the egg yolks. Slowly whisk the hot milk mixture into the egg yolks in a thin, steady stream, whisking constantly to prevent the eggs from cooking.

4. Cook the Custard Base: Pour the tempered egg yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 7-8 minutes). Do not let it boil.

5. Strain and Cool: Remove the saucepan from heat and whisk in the passion fruit pulp and vanilla extract (if using). Strain the mixture through a fine-mesh sieve into a bowl to remove any cooked egg yolks or bits of passion fruit seeds. Let the custard cool completely at room temperature, then refrigerate for at least 2 hours, or until thoroughly chilled.

6. Churn the Ice Cream: Pour the chilled custard base into your ice cream maker and churn according to the manufacturer’s instructions. This will take approximately 20-30 minutes.

7. Freeze the Ice Cream: Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Tips:

• For a Thicker Ice Cream: If you prefer a thicker ice cream, you can let it sit at room temperature for a few minutes before scooping.
• No Ice Cream Maker? If you don’t have an ice cream maker, you can still make this recipe! After chilling the custard base, pour it into a shallow container and freeze for 2-3 hours. Then, whisk the mixture every 30 minutes to break up ice crystals, creating a smoother texture. Repeat this process for 3-4 hours, or until frozen.
• Adjust the Sweetness: You can adjust the amount of sugar to your desired sweetness level.
• Garnishes: For an extra touch of flavor and visual appeal, garnish your ice cream with fresh passion fruit pulp, whipped cream, chopped nuts, or a drizzle of chocolate sauce.

Enjoy this delicious homemade Passion Fruit Ice Cream!