Passionfruit ice-cream
This passionfruit ice cream combines the tropical tang of passionfruit with creamy coconut milk, creating a refreshing and exotic dessert. The creamy custard is made by tempering egg yolks with coconut milk and passion fruit pulp, resulting in a delightful treat perfect for warm days.
Cook time 20 min
Prep time 15 min
Ingredients:
1/3 cup heavy whipping cream2 cups coconut milk
4 yolks
1/2 cup sugar
3/4 cup passion fruit
Passionfruit ice-cream is a delightful treat that combines the tropical tang of passionfruit with the creamy richness of traditional ice-cream. This unique blend offers a refreshing and exotic dessert perfect for warm days or any time you crave a sweet, fruity indulgence. By following these simple steps, you can create a homemade passionfruit ice-cream that will impress your family and friends.
Instructions:
- In a medium saucepan, combine the coconut milk and heavy whipping cream. Heat over medium-low heat until it begins to simmer. Do not let it boil.
2. Whisk Egg Yolks and Sugar:
- Meanwhile, in a separate bowl, whisk the egg yolks and sugar together until the mixture is pale and thick.
- Slowly pour about 1/2 cup of the hot milk and cream mixture into the egg yolks while constantly whisking. This helps temper the eggs and prevent them from curdling.
- Gradually add the tempered egg mixture back into the saucepan with the remaining milk and cream mixture, whisking continuously.
- Cook over medium heat, stirring constantly with a wooden spoon or a heatproof spatula, until the mixture thickens and coats the back of the spoon. This will take about 5-7 minutes. Do not let it boil.
- Remove the saucepan from the heat and stir in the passion fruit pulp until well combined.
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and seeds from the passion fruit. This will ensure a smooth ice cream texture.
- Let the mixture cool to room temperature. Then cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours or overnight until completely chilled.
- Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes, depending on your machine.
- Transfer the churned ice cream to an airtight container. Cover with a piece of parchment paper or plastic wrap pressed directly onto the surface of the ice cream to prevent ice crystals from forming.
- Freeze for at least 4 hours, or until firm.
- Scoop the passionfruit ice cream into bowls or cones and enjoy! For extra flair, top with fresh passion fruit pulp or a few mint leaves.
Creating passionfruit ice-cream at home is a rewarding experience that results in a deliciously creamy and tangy dessert. By following the steps carefully and incorporating a few helpful tips, you can craft an ice-cream that is not only flavorful but also has a perfect texture. Enjoy your homemade passionfruit ice-cream on its own, or pair it with other desserts for a tropical twist that everyone will love.
Passionfruit ice-cream FAQ:
A medium saucepan is recommended to heat the coconut milk and heavy whipping cream without boiling. Ideally, it should hold at least 3-4 quarts to prevent spillage when mixing.
The custard is ready when it thickly coats the back of a spoon and leaves a clear path when you run your finger through it. This typically takes about 5-7 minutes of gentle cooking.
Yes, you can substitute heavy whipping cream with a full-fat coconut cream or another non-dairy cream. Keep in mind that this may alter the flavor and texture slightly.
The passionfruit ice cream can be stored in an airtight container in the freezer for up to 2-3 weeks. However, for the best quality, consume it within a week after making.
If your ice cream doesn’t churn well, it could be due to an over-chilled custard or insufficient churning time. Ensure the mixture is thoroughly chilled before churning and follow your machine's guidelines for churning time.
Tips:
- Ensure that the heavy whipping cream is cold before whipping to achieve maximum volume and creaminess.
- For a smoother texture, strain the passionfruit pulp to remove seeds before adding it to the mixture.
- Use a double boiler or water bath to gently heat the egg yolks and sugar mixture to prevent them from curdling.
- Chill the ice-cream base thoroughly before churning to improve the final texture and consistency of the ice-cream.
- Freeze the mixing bowl for at least 30 minutes before using it to churn the ice-cream, for better results.
Nutrition per serving
4 ServingsCalories 530kcal
Protein 7g
Carbohydrates 44g
Fiber 7g
Sugar 33g
Fat 40g
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