It’s passion fruit season in September. And my friend had a “whole bag” of them, given to him as a gift by one of his mom’s friends. As you can see, we made ice cream. We ate some of them too. And wow, do I feel like I have been missing out on what homegrown and local passion fruits taste like. Much better than store-bought. The inside was sweet, rich and pulpy. This recipe was an experiment, and because we both wanted batches we doubled the recipe. The flavour came out the way we wanted it too – creamy passion fruit.
We made the ice cream with fresh passion fruit, not passion fruit concentrate. As a result we think it came out a touch grainy in texture, but nothing which I would complain about and not enough for me to think of a substitute the next time I make this recipe. This recipe would also be great with nuts or coconut. If you want to add nuts or coconut, simply add them when you take the just churned ice cream from the ice cream maker and before putting it in the freezer. Again, if you are looking for an ice cream maker in Cyprus, there are a few around. I would recommend buying one with a good reputation, and I have had trouble finding those brands in Cyprus, so it may be best to order one from amazon. I use the Cuisineart ICE30 which costs about 70 English pounds and can recommend it.
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
pinch of salt
6 small egg yolks
1/4 cup fresh passion fruit
1. Mix 1 cup of cream with milk, sugar and salt in a medium-sized saucepan.
2. Heat the cream mixture over medium-high heat for about 4 minutes, stirring occasionally, until the sugar dissolves and and tiny bubbles form around the edge of the pan.
3. Get a large bowl and fill with 2 inches of ice water. Set a smaller glass or metal bowl in the ice water.
4. Pour the remaining cream in the inner bowl. Set a fine strainer on top.
5. Whisk the egg yolks in a separate bowl.
6. Pour half the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture back into the pan and cook over low hear. Stir constantly and scrape the bottom with a rubber spatula until the custard slightly thickens. It should coat the spatula and you should be able to draw a line through it with your finger.This takes about 4 to 8 minutes. Don’t let the sauce overheat or it will curdle. Once it has thickened, pour it through the strainer into the cold cream.
7. Cool the cream mixture to below 21C by stirring it over the ice bath.
8. Stir the passion fruit into the cooled cream mixture.
9. Chill the cream mixture in the fridge for 2 hours.
10. Then freeze the cream mixture in your ice cream maker according to the manufacturer’s instructions.