It feels like summer – time for passionfruit ice cream!

By February 5, 2012Desserts, Recipes
passionfruit ice cream
For a weekend that was supposed to be wet and miserable, it has been gorgeous outside.  And with passionfruit in season, making passionfruit ice cream seems like the obvious thing to do.  Actually it’s Mick’s idea to fire up the ice cream machine, so he is given the job of diligently stirring the custard.  It’s twenty minutes of work, for ice cream which turns out to be just divine.  Try it.  Honestly.

Passionfruit ice cream

Makes about 2 litres
Cooking/chilling time: about 40 minutes

600ml thickened cream
400ml milk
2 strips of lemon peel
10 egg yolks
250g caster sugar
Pulp of 6 passionfruit

Method

Place the milk and cream in a large pot over medium-high heat and add the lemon peel.  Bring to the boil.  Pour into a jug and wipe out the pot.

In a bowl, beat together the eggs and sugar until thick and fairly pale.  Pour the milk in a slow steam into the egg mixture, whisking the whole time.  When all mixed together, pour the mixture back into the pot and place over a low heat.  Add the passionfruit pulp and stir continuously with a spatula.

It’s important not to let the mixture boil.   Be patient – it takes about 20 minutes of stirring for it to reach the right consistency.  You will know when it’s ready when you can dip a wooden spoon into the custard, run your finger through it, and the custard doesn’t bleed back into the trail.

Remove the pot from the heat and strain the custard into a bowl to remove the passionfruit pips.  (You don’t have to do this – they are fine to eat but this is a smooth ice cream.) Chill in the fridge or freezer until completely cold.  Churn in an ice cream maker until frozen, then leave in the freezer for a little while to harden.

To serve, dip a metal ice cream scoop in a mug of boiling hot water to make scooping the ice cream effortless.

Join the discussion 6 Comments

  • Hilary says:

    Hi Julie, is it still possible to make this without an ice cream machine?

    Ps. Made your tuna mornay the other day and it is divine!!

    Thanks. Hilary

  • Hi Julie,

    This looks fantastic! And much better than anything store-bought! Do you know if there any way to make this without an ice-cream maker?

    Thanks,
    Kate

    • Julie says:

      Hi Kate, yes you can make it to the point where the custard is cooked and then put it in a plastic container in the freezer. Every hour for the next 4 hours or so, remove the tub from the freezer and whisk it well with a wire whisk. This will act in a similar way to the ice cream churner, breaking up the ice crystals and making the ice cream smooth. It should be brought out of the freezer fifteen minutes or so before serving to “ripen”.

  • Hi Julie, funny you should mention the ice cream machine, I dusted mine off yesterday too! The custard and cream version of my favourite sorbet sounds very indulgent and delicious. I think I would keep the pips in though, love their contrasting colour and texture.

  • Kilee says:

    I love passionfruit! It’s my favorite fruit. I would love to try to make this sometime.

  • Julie says:

    Hi Hilary! See my answer to Kate above…