Description
A creamy and refreshing Passionfruit Ice Cream that balances sweetness with a hint of tartness, perfect for hot summer days.
Ingredients
Scale
- 6 fresh passionfruits or 1 cup frozen passionfruit pulp
- 2 cups heavy cream (or coconut cream for dairy-free)
- 1 cup whole milk (or almond milk for lighter version)
- 3/4 cup granulated sugar (or honey/agave syrup)
- 4 egg yolks (or cornstarch mixed with water for vegan option)
- 1 teaspoon vanilla extract
Instructions
- Cut the passionfruits in half and scoop out the pulp and seeds into a bowl.
- In a saucepan over medium heat, combine heavy cream, whole milk, and sugar. Stir until sugar dissolves and mixture heats, but do not boil.
- In a separate bowl, whisk egg yolks and gradually add the warm milk mixture to temper them, stirring continuously.
- Pour the tempered yolks back into the saucepan and cook on medium-low heat until thickened, about 5-8 minutes.
- Strain the mixture through a fine-mesh sieve into a clean bowl.
- Stir in passionfruit pulp and vanilla extract. Cool at room temperature, then refrigerate for 2-4 hours until chilled.
- Churn in an ice cream maker according to manufacturer’s instructions, or freeze in a shallow dish, stirring every 30 minutes until it reaches a creamy consistency.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
Notes
Ensure proper cooling before churning to achieve the smoothest texture. Serve alongside a drizzle of homemade passionfruit syrup or in a fruit salad for a refreshing treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 90mg
Keywords: Passionfruit, Ice Cream, Summer Dessert, Tropical Treat, Family Recipe