Why You’ll Love This Recipe
Passion fruit ice cream offers a unique balance of creamy richness and zesty tropical flavor. The natural sweetness and tartness of the passion fruit blend beautifully with the smooth custard base, making each scoop a delightful experience. It’s the perfect summer dessert to impress your guests or to enjoy as a refreshing treat on a hot day. Best of all, it’s homemade, so you can enjoy all the freshness and flavor of real passion fruit in every bite!
Ingredients
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup passion fruit pulp (from fresh passion fruit or store-bought puree)
• 1 tsp pure vanilla extract
• Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat the milk and cream: In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture begins to steam. Do not let it come to a boil.
- Whisk the egg yolks: In a separate bowl, whisk the egg yolks until they become light and slightly thickened.
- Temper the eggs: Gradually pour about 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Slowly add the egg mixture back into the saucepan with the rest of the milk and cream mixture, stirring constantly.
- Cook the custard: Cook the mixture over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon (around 170-175°F). Be sure to stir regularly to prevent the custard from overheating and curdling.
- Strain the custard: Once the custard has thickened, strain it through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
- Add passion fruit and vanilla: Stir in the passion fruit pulp, vanilla extract, and a pinch of salt into the strained custard. Allow the mixture to cool to room temperature.
- Chill: Once cooled, cover the custard and refrigerate for at least 4 hours, or until it’s thoroughly chilled. This will help the flavors meld together.
- Churn the ice cream: After the custard has chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream into a lidded container and freeze for at least 4 hours or overnight until fully set.
- Serve: Scoop and serve the ice cream on its own or with fresh fruit or a drizzle of passion fruit syrup for an extra tropical touch.
Servings and Timing
- Servings: Approximately 6-8 servings
- Prep time: 20 minutes
- Cook time: 10-15 minutes
- Chill time: 4 hours (minimum)
- Total time: 4 hours 40 minutes
Variations
- Fruity mix-ins: Add chunks of fresh fruit like mango or pineapple during the last few minutes of churning for a fruitier twist.
- Coconut: For an even more tropical flavor, add a few tablespoons of shredded coconut to the custard before churning.
- Alcoholic kick: A splash of rum or coconut rum can be added for a grown-up version of this dessert.
Storage/Reheating
- Storage: Keep the ice cream in an airtight container in the freezer for up to 2-3 weeks. To maintain a smooth texture, cover the surface with plastic wrap before sealing the container.
- Reheating: Ice cream doesn’t need reheating, but if it becomes too hard after being in the freezer for a while, let it sit at room temperature for a few minutes to soften before serving.
FAQs
1. Can I use canned passion fruit pulp instead of fresh?
Yes, canned passion fruit pulp or store-bought passion fruit puree works perfectly in this recipe.
2. Do I need an ice cream maker for this recipe?
An ice cream maker is recommended to achieve a smooth, creamy texture. However, if you don’t have one, you can place the mixture in a shallow pan, freeze it, and stir every 30 minutes until it reaches a creamy consistency.
3. Can I make this ice cream without egg yolks?
Yes, you can make a no-cook, egg-free version by skipping the egg yolks and using sweetened condensed milk as the base, but the texture may be less creamy.
4. How do I know when the custard is ready?
The custard is ready when it thickens and coats the back of a spoon. If you run your finger through the custard on the spoon, it should leave a trail.
5. Can I use low-fat milk instead of whole milk?
For the creamiest result, it’s best to use whole milk. Low-fat or skim milk will result in a less rich texture.
6. How long does it take for the ice cream to set in the freezer?
After churning, the ice cream needs to freeze for at least 4 hours or overnight to set fully.
7. Can I add other fruits to the ice cream?
Absolutely! You can mix in other tropical fruits like mango, coconut, or pineapple to enhance the flavor.
8. Can I make this ice cream vegan?
Yes, you can substitute the milk and cream with coconut milk and coconut cream, and replace the egg yolks with a suitable vegan egg replacer or cornstarch for a custard-like texture.
9. How do I prevent ice crystals from forming in the ice cream?
Make sure to churn the ice cream long enough to incorporate air and freeze it properly. Covering the ice cream with plastic wrap before sealing the container also helps prevent ice crystals from forming.
10. Can I make this ice cream without an ice cream maker?
Yes, although the texture may be less smooth, you can pour the chilled mixture into a container, freeze it, and stir every 30 minutes until it reaches the desired consistency.
Conclusion
Passion Fruit Ice Cream is the perfect tropical indulgence, offering a refreshing and creamy treat that’s full of flavor. With its perfect balance of tangy passion fruit and smooth, rich custard, this homemade ice cream will become a favorite in your dessert repertoire. Whether you enjoy it on a hot day or as a special dessert, it’s sure to be a hit with anyone who loves tropical flavors!
Print
Passion Fruit Ice Cream
- Total Time: 4 hours 40 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Savor the tropical goodness of homemade Passion Fruit Ice Cream, combining the vibrant, tangy flavor of passion fruit with a rich custard base for a refreshing treat. This creamy, no-churn ice cream is a perfect way to cool off on a hot day, offering a unique twist on traditional ice cream.
Ingredients
1 cup whole milk
1 cup heavy cream
3/4 cup granulated sugar
4 large egg yolks
1/2 cup passion fruit pulp (fresh or store-bought puree)
1 tsp pure vanilla extract
Pinch of salt
Instructions
-
Heat the milk and cream: In a medium saucepan, combine whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally until sugar dissolves and mixture begins to steam. Do not allow to boil.
-
Whisk the egg yolks: In a separate bowl, whisk egg yolks until light and slightly thickened.
-
Temper the eggs: Slowly pour 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly. Gradually add the egg mixture back into the saucepan with the remaining milk mixture, stirring continuously.
-
Cook the custard: Stir constantly over medium heat until it thickens enough to coat the back of a spoon (around 170-175°F). Avoid overheating to prevent curdling.
-
Strain the custard: Strain the custard through a fine mesh sieve into a clean bowl to remove cooked egg bits.
-
Add passion fruit and vanilla: Stir in passion fruit pulp, vanilla extract, and a pinch of salt. Let cool to room temperature.
-
Chill: Cover the custard and refrigerate for at least 4 hours or until chilled.
-
Churn the ice cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
-
Freeze: Transfer churned ice cream into a container and freeze for 4 hours or overnight until fully set.
-
Serve: Scoop and enjoy on its own or with tropical fruit or passion fruit syrup.
Notes
For extra tropical flavor, mix in mango or pineapple chunks during the last few minutes of churning.
For a coconut twist, add shredded coconut to the custard before churning.
For an adult version, add a splash of rum or coconut rum.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: Tropical
