This vibrant passion fruit ice cream delivers a refreshing balance of tangy and creamy flavors, perfect for warm days.
Made with wholesome ingredients, it’s rich in protein from egg yolks and healthy fats from cream, while remaining naturally low in carbs.
Quick to prepare and easy to store, it’s a delightful treat for everyday indulgence.
Passion Fruit Ice Cream
Equipment
- 1 medium heatproof bowl
- Whisk
- 1 large saucepan
- Fine mesh strainer
- 1-gallon freezer bag
- Ice bath container
- Ice cream machine
- Airtight storage container
- spatula
Ingredients
- 1 cup sugar
- 4 large egg yolks
- 1 ½ cups heavy cream
- 1 cup whole milk
- 1 cup passion fruit pulp plus extra for serving
Instructions
- Prepare Egg Mixture: Start by cracking four large eggs and separating the yolks into a medium heatproof bowl. Using a whisk, gently beat the yolks just until they are combined. Add ¼ cup of sugar to the yolks and whisk until the mixture is smooth and slightly pale. This step ensures your eggs will blend evenly into the hot cream mixture without curdling. Set the yolk mixture aside while you prepare the cream base.
- Heat Cream and Milk: In a large saucepan, combine 1 ½ cups of heavy cream, 1 cup of whole milk, 1 cup of passion fruit pulp, and the remaining ¾ cup of sugar. Place the pan over medium heat and gently bring it to a simmer. You want the mixture to be hot and starting to bubble around the edges, not a rolling boil. Stir occasionally to ensure the sugar dissolves completely and the passion fruit is evenly distributed.
- Temper the Eggs: To prevent scrambling, temper the eggs before combining them fully with the hot cream. Measure out ½ cup of the heated cream mixture and slowly pour it into the yolk-sugar mixture while whisking constantly. This gradually raises the temperature of the eggs without cooking them too fast. Repeat this process with another ½ cup of hot cream, whisking continuously until the eggs are warmed and smooth.
- Combine Egg and Cream Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining hot cream. Return the pan to medium heat. Stir constantly using a spatula or wooden spoon, making slow figure-eight motions to evenly distribute the heat. Cook the custard for about 15 minutes, or until it thickens enough to coat the back of a spatula. You should be able to draw a line with your finger through the custard, and the line remains briefly visible.
- Strain the Custard: Once thickened, remove the saucepan from heat. Pour the custard through a fine-mesh strainer into a clean container. This step ensures a silky-smooth texture, removing any cooked egg bits or pulp clumps. Use a spatula to gently press the custard through the strainer for maximum yield.
- Chill the Base: Transfer the strained custard into a 1-gallon Ziplock freezer bag, seal tightly, and submerge it in an ice bath. Let it sit for about 30 minutes until it is completely cooled. After the ice bath, refrigerate the custard for at least 2 hours or overnight. Chilling the base thoroughly enhances the flavor and improves the texture when it freezes.
- Churn the Ice Cream: Pour the chilled custard into the frozen canister of your ice cream machine. Follow the manufacturer’s instructions carefully. Spin the mixture for 25–30 minutes or until it reaches a thick, creamy consistency similar to soft serve. The ice cream should be smooth, airy, and hold its shape when scooped.
- Pack and Freeze: Transfer the churned ice cream into an airtight storage container. Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming. Seal the container with a tight-fitting lid and place it in the coldest part of your freezer. Allow it to firm up for at least 4 hours before serving.
- Serve and Enjoy: When ready to enjoy, scoop the ice cream into bowls or cones. Optionally, drizzle fresh passion fruit pulp over the top for extra tang and a tropical punch. This ice cream pairs beautifully with light desserts, fresh fruit, or simply enjoyed on its own for a refreshing summer treat.
Notes
- Always temper the eggs to prevent curdling and ensure a smooth custard.
- Use fresh passion fruit pulp for the brightest flavor; frozen pulp works if well strained.
- Simmer the cream and milk gently—avoid boiling to preserve delicate tropical notes.
- Chill the custard base overnight for a richer flavor and creamier texture.
- Strain the custard through a fine-mesh sieve to remove any lumps or fibers.
- Press parchment paper on the ice cream surface before freezing to prevent ice crystals.
- Serve slightly softened for easy scooping and optimal creaminess.
Chef’s Secrets: Achieving Creamy Excellence
The key to velvety ice cream lies in careful attention to heat and timing.
Constant stirring while cooking the custard prevents it from sticking or forming lumps.
Straining through a fine-mesh sieve removes any tiny bits of cooked egg or pulp fibers for a silky finish.
For extra richness, consider lightly whipping the cream before combining it with the custard base, which adds airiness and a softer mouthfeel.
Using an ice bath to cool the custard quickly also helps lock in flavor and prevents overcooking.
Serving Suggestions: Creative Enjoyment Ideas
Serve this tropical ice cream with a drizzle of extra passion fruit pulp or a sprinkle of toasted coconut for a fun contrast of flavors and textures.
It pairs beautifully with light desserts like angel food cake, fresh berries, or shortbread cookies.
For a more decadent option, add a few dark chocolate shavings or a drizzle of passion fruit coulis.
Individual servings in martini glasses or small bowls make it perfect for entertaining or a casual summer treat.
Storage Tips: Keep Ice Cream Fresh
Store your ice cream in the coldest part of the freezer in an airtight container with parchment pressed against the surface to prevent ice crystals.
Properly sealed, it will maintain its creamy texture for up to two weeks.
Avoid leaving the lid off for extended periods, as fluctuating freezer temperatures can cause crystallization.
When serving after long-term storage, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
Frequently Asked Questions
1. Can I use frozen passion fruit pulp?
Yes! Frozen pulp works perfectly if fully thawed and strained. This ensures the ice cream remains smooth without clumps from seeds or fibrous bits.
2. Can I make this ice cream without an ice cream machine?
Absolutely. Pour the custard into a shallow, freezer-safe dish and stir every 30–40 minutes while freezing. Repeat until fully frozen to incorporate air and achieve a creamy texture.
3. How long can I store this ice cream?
For best flavor and texture, consume within two weeks. Make sure it’s sealed tightly in an airtight container to prevent ice crystals from forming.
4. Can I reduce sugar in this recipe?
Yes, you can slightly reduce sugar, but keep in mind that sugar not only sweetens but also affects texture and freezing point. Reducing too much may make the ice cream hard and icy.
5. How can I make this ice cream extra creamy?
Whip the cream lightly before adding it to the custard or fold in a small amount of condensed milk. Both methods add richness and help achieve a silky, smooth consistency.
