Description
This passion fruit ice cream is tropical, tangy, and ultra-creamy—perfect for warm days or when you’re craving a refreshing, exotic treat. With a smooth custard base and the bold, citrusy flavor of passion fruit, this homemade ice cream is both indulgent and bright, making it a standout summer dessert.
Ingredients
- 1 cup passion fruit pulp (fresh or frozen, strained if desired)
- 1½ cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar, divided
- 5 large egg yolks
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- In a medium saucepan, heat milk, cream, and half the sugar over medium heat until hot but not boiling.
- In a separate bowl, whisk egg yolks with the remaining sugar until pale and creamy.
- Slowly pour the hot cream mixture into the yolks, whisking constantly to temper.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
- Remove from heat and stir in passion fruit pulp, salt, and vanilla (if using).
- Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to manufacturer’s instructions.
- Transfer to an airtight container and freeze for 2–4 hours until firm.
- Let sit at room temperature for a few minutes before scooping and serving.
Notes
- Swirl in passion fruit curd or condensed milk for extra richness.
- Add shredded coconut or white chocolate for texture.
- For a dairy-free version, use coconut cream and almond milk.
- No ice cream maker? Freeze the custard and stir every 30 minutes until set.
