Passion Fruit Ice Cream

---

Passion fruit Ice Cream

makes about 5-6 cups

Ingredients

2 cups heavy whipping cream

1 cup whole milk

3/4 cup sugar

4 egg yolks

1 cup passion fruit pulps

Preparation

1. Prepare the ice cream maker according to the manufacturer’s instructions. 

2. Mix the passion fruit pulps with ¼ cup of sugar, set aside. 

3. In a small bowl, whisk the egg yolks until it becomes a light yellow color and set aside. 

4. In a medium pot, add the heavy cream, whole milk and  ½ cup sugar. Whisk until the sugar is fully dissolved. 

5. Cook the milk mixture over medium heat until the edge starts to bubble. 

6. Stream ⅓ milk mixture into the yolks, whisking constantly until fully combined- this is to temper the yolks. 

7. Whisk the tempered yolk slowly back into the remaining warm milk. 

8. Once both the milk mixture and yolks have been incorporated, return the pot to the stove and cook over low heat. 

9. Whisking constantly until the mixture becomes a custard-like consistency and can coat the back of a wooden spoon.  You should be able to run a finger down the spoon and leave a clean trail. 

10. Remove from heat. 

11. Strain the ice cream base through a sieve to remove any chunks. 

12. Chill in the refrigerator for at least 1 hour or overnight. 

13. Add the ice cream custard and churn for 30-40 minutes. 

14. Scoop the ice cream into a container  and fold/layer in the passion fruit puree. 

15. Freeze for a  couple of hours before serving. 

---