Passion-Fruit Ice Cream

1. 1

   Whisk together sugar and eggs.

2. 2

   Heat cream in a 2 1/2- to 3-quart heavy saucepan over moderate heat until it just reaches a boil, then add hot cream to egg mixture in a slow stream, whisking.

3. 3

   Pour custard into saucepan.

4. 4

   Cook custard over moderately low heat, stirring constantly, until it registers 170F on an instant-read or candy thermometer (do not let boil).

5. 5

   Pour custard through a fine sieve into a clean bowl and cool completely.

6. 6

   Stir in passion-fruit pulp, then chill, covered, until cold.

7. 7

   Freeze custard in ice cream maker.

8. 8

   Transfer to an airtight container and put in freezer to harden.

9. 9

   Available in Latino markets.

* Per serving · 4 servings · Values may vary.

No additional tips available.