Passion Fruit Ice Cream is the perfect balance of tangy and sweet, with a vibrant, tropical flavor that’s both refreshing and indulgent. Made with real passion fruit pulp, this creamy dessert is a delightful way to enjoy the unique, aromatic taste of one of nature’s most exotic fruits. The smooth, velvety custard base, made from egg yolks, cream, and sugar, complements the sharpness of the passion fruit, while its natural acidity and floral notes add complexity to every bite. This ice cream is a true treat for the senses and is sure to impress anyone looking for a refreshing and slightly exotic dessert. With a minimal number of ingredients, it’s easy to whip up in an ice cream maker, making it an ideal choice for summer gatherings or as a luxurious finish to any meal. Plus, the striking yellow color makes it as visually appealing as it is delicious!
Ingredients:
- 1 cup fresh passion fruit pulp (from about 6-8 passion fruits) or canned passion fruit puree
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Prepare the Passion Fruit: If using fresh passion fruits, cut them in half and scoop out the pulp. Pass the pulp through a fine mesh strainer to separate the seeds from the juice, pressing with the back of a spoon to extract as much liquid as possible. You should have about 1 cup of passion fruit juice and pulp combined. If using canned passion fruit puree, simply measure out 1 cup.
- Make the Custard Base: In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar (about 1/3 cup). Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling. Do not let it come to a full boil.
- Temper the Egg Yolks: While the milk and cream mixture is warming, whisk the egg yolks with the remaining sugar (about 1/2 cup) and a pinch of salt in a separate bowl until the mixture becomes pale and smooth. Once the milk-cream mixture is warm, slowly pour about 1/2 cup of the hot liquid into the egg yolks, whisking constantly to temper them (this prevents the eggs from scrambling). Gradually add the rest of the milk-cream mixture to the eggs, continuing to whisk.
- Cook the Custard: Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or spatula. Cook until the custard thickens slightly and coats the back of the spoon (about 170°F or 77°C on a thermometer). Be careful not to let it boil.
- Strain the Custard: Once thickened, remove the saucepan from the heat. Strain the custard through a fine mesh sieve into a clean bowl to remove any bits of cooked egg. Let the custard cool for a few minutes.
- Add the Passion Fruit: Stir the passion fruit pulp (or puree) and vanilla extract into the warm custard. Mix well to combine, then let the mixture cool to room temperature. If you’re in a hurry, you can place the bowl in an ice bath to speed up the cooling process.
- Chill the Mixture: Once the custard has cooled, cover it with plastic wrap (making sure it touches the surface to prevent a skin from forming) and refrigerate for at least 4 hours or overnight, until it’s thoroughly chilled.
- Churn the Ice Cream: Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, or until the ice cream has thickened to a soft-serve consistency.
- Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm enough to scoop.
- Serve: Scoop into bowls or cones and enjoy the tropical, tangy goodness of homemade Passion Fruit Ice Cream. You can also garnish with extra passion fruit pulp or fresh mint leaves for a beautiful touch.
