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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.
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