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I snagged a ridiculously good sale on passion fruits recently. So good, in fact, that I drove to four different participating store locations to grab up whatever passion fruits I could. Worth every penny, and it gave me room to start making things with passion fruit that I have wanted to make for a while, but haven’t because they are so expensive. Passion fruit ice cream was one of them.
Passion fruit is quite an acidic fruit. I noticed that my ice cream mixture thickened up considerably before I even put it on the stove to make the custard the first time I made it. So, for my second batch, I decided to skip the stove step. Using condensed milk also helps with giving the passion fruit ice cream the creamy, custard-like consistency without the need to add eggs.
The end result is a creamy ice cream that is the perfect balance of sweet and tart. While freezing your passion fruit ice cream in the ice cream maker, start checking it after about 15 minutes of churning. Because the mixture is so thick, it sometimes freezes faster than normal ice cream, and you don’t want to overchurn.
Passion Fruit Ice Cream
Ingredients
- 2 cups heavy cream
- 1 14oz can sweetened condensed milk
- 1 1/4 cups passion fruit pulp (with seeds)
- 1/2 tsp vanilla extract
Directions
Combine all of the ingredients in a medium bowl. Let sit for 10-15 minutes, then strain to remove seeds. Cover and refrigerate until very cold.
Freeze in your ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze for at least 4 hours or until firm.
March 9, 2019 at 8:58 am
Wow. Sounds Delish.. What if u don’t have an ice- cream maker. Is there any alternative.
March 9, 2019 at 9:14 am
Hello BAT!
I have heard of a few ways to make ice cream without the ice cream machine. I have never tried any of them myself, but here are some things to try:
– Whip the cream to stiff peaks, then fold in the rest of the ingredients then freeze for a few hours.
– Mix all of the ingredients together in a deep metal baking dish and put in the freezer. Every 30 minutes, take it out of the freezer and beat it vigorously. After about 3 hours, it will be ice cream.
– Place the ice cream mixture in a quart size resealable bag, squeezing out as much air as possible and sealing tightly. Place this bag inside another quart bag, again squeezing out as much air as possible and sealing tightly. Put the bags inside a gallon size resalable bag and fill with about 4 cups crushed ice then sprinkle with 4 tablespoons coarse salt. The salt lowers the freezing point of the ice and creates an extra cold environment that absorbs heat, causing the ice cream base to freeze.
Squeeze out all the air and seal tightly. Wrap the bag in a towel or put gloves on before shaking vigorously and massaging the bag, making sure the ice is surrounding the ice cream mixture constantly. Shake for about 5 to 8 minutes, or until the ice cream is frozen. The more vigorously you shake, the smoother your ice cream will be.
Hope this helps!