Passion Fruit Ice Cream

Saturday, 23 December 2017



My friend gave me an ice cream machine recently, just in time for me to make some ice cream for Christmas.  Thank you, Mandy.  My first ice cream is passion fruit ice cream requested by my hubby.  

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Passion Fruit Ice Cream Recipe


Recipe adapted from Joanna Farrow and Sara Lewis's "Ice Cream & Iced Desserts" Book.

INGREDIENTS:

4 egg yolks
75g sugar
1 tsp corn flour
300g full cream fresh milk
300g whipping cream
Pinch of salt
4 passion fruits + 1 for topping


METHOD:

  1. Put the ice cream maker bowl in the freezer a day before, at least 18 hours before making the ice cream or accordingly to the manufacturing instructions.
  2. Whisk the egg yolks, sugar and corn flour until thick and creamy by hand or electric mixer.  Set aside.
  3. Combine milk, whipping cream and salt in a sauce pan and bring it to about to boil.
  4. Gradually whisk the milk mixture into eggs mixture, then pour back the mixture back into the sauce pan.  Cook a low heat until the custard thickens and be able to coat the back of the spoon.  Off the heat and let it cool.
  5. Strain the custard through a sift to get a fine smooth ice cream.  Cling film the bowl and let it chill in the fridge for 2 to 3 hours.
  6. Remove the frozen bowl from the freezer and turn on the ice cream maker.  Pour the chilled custard into the ice cream maker and churn for 20 to 25 minutes or until your desired consistency. 
  7. After 10 minutes of churning, cut the passion fruits into half and scoop the seeds and pulp into the ice cream mixture.
  8. Transfer the ice cream into a container and freeze for 2 to 3 hours or until firm enough to scoop.






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