Passionfruit Ice Cream

Creamy, tropical passionfruit ice cream made with a rich custard base and fresh passionfruit pulp for a sweet-tart flavor that tastes like sunshine in every bite. Perfect for summer gatherings or using up extra passionfruit from the garden.

5 from 1 vote

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Course: Dessert

Cuisine: Tropical

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Prep Time: 20

Cook Time: 15

Chill Time: 4

Total Time: 4 35

Servings:

Calories: 290kcal

Cost: $12

Equipment

1 Ice cream maker (Bowl should be frozen at least 24 hours ahead)
1 Fine-mesh strainer (For removing lumps from custard)
1 Heavy-bottomed saucepan (Prevents scorching)
2 Large mixing bowls (One for custard, one for chilling)
1 Whisk (For beating egg yolks)

Ingredients

1 ½ cups heavy cream - divided
1 cup whole milk
¾ cup sugar - divided
4 large egg yolks
1 teaspoon vanilla extract - or vanilla bean paste
1 pinch salt
1 cup fresh passionfruit pulp - with seeds
2 tablespoon sugar - for passionfruit
1 tablespoon lemon juice - fresh-squeezed

Instructions

Cut passionfruit in half, scoop pulp and seeds into bowl. Mix with 2 tablespoon sugar and lemon juice; set aside.
Heat milk and half the cream until steaming; whisk yolks with sugar, temper with hot milk, then cook until mixture coats spoon (170°F).
Strain custard; stir in remaining cream, vanilla, salt, and passionfruit pulp.
Refrigerate mixture at least 4 hours or overnight.
Churn in ice cream maker until creamy, freeze 2+ hours before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition