This easy homemade churned Passion Fruit Ice Cream is so fresh and creamy with a delicious tangy and sweet flavour. It is the perfect frozen dessert to enjoy on a hot day!
1 Ice Cream Maker (place the bowl in the freezer 12 to 24 hours before churning the ice cream if required)
Ingredients
180ml (3/4 cup)Full Cream / Whole Milk
180ml (3/4 cup)Heavy / Thickened Cream
120gr (1/2 cup)Passion Fruit Pulpfresh or frozen
1 1/2teaspoonVanilla Paste
6Egg Yolksmedium size, at room temperature
80gr (1/3 cup)Caster Sugar(fine white sugar)
Instructions
Place the bowl of your ice cream maker in the freezer 12 to 24 hours before churning the ice cream - or as recommended by the machine manufacturer. This is not required if you have an ice cream maker with integrated compressor (that does not required to be frozen prior to churning the ice cream).
Place the Milk, Cream, Passion Fruit Pulp and Vanilla in a medium saucepan. Whisk to combine, then heat up on low on the stove until it starts to simmer. Remove from the heat.
In the meantime, place the Egg Yolks and Sugar in a large heat-proof bowl. Whisk until smooth.
Carefully pour the hot liquid over eggs mixture while you continuously stir it. When smooth, pour all the mixture back into the saucepan.
Cook in on low to medium low heat for 5 to 10 minutes, or until it starts to slightly thicken (see note 1). Optionally, pour it through a thin mesh sieve to remove the passion fruit seeds.
Transfer into a clean bowl, container or large shallow pan. Cover with plastic wrap touching the surface of the custard and place in the fridge to chill for at least 3 hours - preferably overnight. Optionally, place it in the freezer for 30 minutes before churning it.
Take the bowl of your ice cream machine out of the freezer and fit it in the ice cream maker. Pour the cool ice cream custard mixture into the bowl and turn it on. Churn it for 15 to 20 minutes, or until it has the consistency of thick whipped cream (see note 2).
Transfer the passion fruit ice cream into a clean freezer-friendly container and freeze for at least 3 hours before serving.
Notes
There are two ways to check if the custard is cooked: (1) use a kitchen thermometer to check the custards temperature. The mixture is cooked when it reaches 82 degree celsius (180'F). (2) dip the back of a spoon in the mixture. Carefully draw a line through the custard (it will be hot) then tip the spoon down. If the consistency of the custard is liquid and it runs over the line, the custard is not ready. If the line stays clear and the custard is lightly thick, it's ready.
The exact time will vary based on the exact temperature of the custard and ice cream bowl, as well as the specific ice cream maker you are using. The ice cream will go through phases and you might notice some parts that are thicker that others. This is the ice crystals that are starting to form and it is completely normal!