I remember my first time trying passion fruit like it was yesterday. We were in Sayulita Mexico, and there was this amazing woman who made ice cream out of her small shop. We stumbled upon her on the second day of our trip. We had been at the beach all day, were sandy and hot, and her smile brought us into her small shop. There were all sorts of creamy flavors such as coconut and mango as well as traditional vanilla. The smile on Lenny’s face instantly brightened when he saw passion fruit. He then told me the story of how it grew like crazy on the Azore Islands where his family is from. We decided to each get something different. I went with mango and he picked passion fruit. While mine was delicious, I regret not ordering the passion fruit ice cream.
I have thought about that ice cream ever since, and every summer I say I am going to make it. Needless to say, it is hard to find fresh passion fruit in the Bay Area, so that task has been put on hold. Recently our local Whole Foods began keeping fresh passion fruit in stock. It is expensive, kind of a luxury, but I don’t care. I have become the crazy hoarder of passion fruit, and every time I hit the market I bring a couple home, scoop out the pulp and tuck it away into the freezer. That is if I do not eat it first.
The weather is hot, and my ice cream maker was itching to be used, so I hit the kitchen to make this passion fruit ice cream. I used the base I typically use for all my ice creams, and added passion fruit. It is rich, flavorful and incredibly dreamy. If you are not familiar with passion fruit, it is kind of tart, slightly sweet and a bit floral. The flavor is really unique. With every bite or lick takes me back to a place that is special in my heart.
Needless to say, we made a stop every day back at that little shop in Sayulita for not a single but a double scoop of passion fruit ice cream.
Recipe: Passion Fruit Ice Cream
- Ice Cream Maker – we use this one with our Kitchen Aid
- Ice Cream Maker – have used this one as well as it is great
- Popsicle Molds – if you want to freeze the ice cream this way
- Freezer Proof Container – for storing your ice cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 5 egg yolks
- 1 cup passion fruit pulp
- Place the cream, milk and 1/2 cup sugar into a large saucepan, whisk and then heat over medium heat until the sugar is dissolved.
- Whisk the remaining 1/4 cup sugar, egg yolks and passion fruit together in a large mixing bowl until light and well combined.
- Slowly add half of the milk mixture to the yolk mixture, whisking the entire time.
- Slowly add the warmed yolk mixture into the remaining milk in the large saucepan.
- Over very low heat, whisk until thickened and the mixture coats the back of a spoon; about 5 minutes. DO NOT STOP WHISKING or you will have scrambled eggs.
- Place the custard mixture into a glass bowl,cover with plastic and place in the refrigerator overnight.
- Next day, freeze according to your ice cream makers instructions.
- After churning the ice cream, place in a freezer proof container and freeze until ready to eat.
- You can make popsicles with the ice cream as well. Let the ice cream soften a little before spooning into the molds.