Passion Fruit Ice Cream

1. 1

   Mix together the passion fruit pulp and 1/2 cup (125 ml) of the cream in a large bowl.

2. 2

   Set a mesh strainer over the bowl.

3. 3

   Warm the milk, sugar, salt, and the remaining 1/2 cup (125 ml) cream in a medium saucepan.

4. 4

   In a separate medium bowl, whisk together the egg yolks.

5. 5

   Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

6. 6

   Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

7. 7

   Pour the custard through the strainer and stir it into the passion fruit and cream mixture.

8. 8

   Mix in a few drops of orange oil, if using, then stir until cool over an ice bath.

9. 9

   Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.

10. 10

    Add a spoonful of passion fruit seeds to the custard during the last few minutes of churning, if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.