Passion-Fruit Ice Cream
This recipe makes more ice cream than you'll need to fill the cones (see Coconut Tuile Cones with Passion-Fruit Ice Cream recipe), but it's so delicious you'll have no trouble getting rid of the leftovers.
Active time: 15 min Start to finish: 3 1/4 hr
4.9
(13)
Passion-Fruit Ice CreamQuentin Bacon
Cooks' note:
· Ice cream can be made 1 week ahead.
Recipe information
Yield
Makes about 2 quarts
Ingredients
1 1/2 cups sugar
3 large eggs
3 cups heavy cream
1 1/4 cups thawed frozen passion-fruit pulp*
Special Equipment
an ice cream maker
Preparation
Step 1
Whisk together sugar and eggs. 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. Pour custard into saucepan.
Step 2
Cook custard over moderately low heat, stirring constantly, until it registers 170°F on an instant-read or candy thermometer (do not let boil). Pour custard through a fine sieve into a clean bowl and cool completely. Stir in passion-fruit pulp, then chill, covered, until cold.
Step 3
Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.
Step 4
- Available in Latino markets.
