Passion Fruit Ice Cream
Creamy, tangy, and utterly refreshing, this Passion Fruit Ice Cream is the kind of dessert that makes any warm afternoon feel like a mini tropical escape.
Servings: 4 servings
Equipment
- Mixing Bowl
- Ice Cream Maker
Ingredients
Ingredients
- 2 cups Heavy Cream cold
- 1 cup Whole Milk cold
- 1 cup Sugar granulated
- 1 cup Passion Fruit Pulp strained if seeds are not desired
- 1 teaspoon Vanilla Extract room temperature
- 1 pinch Salt
Instructions
- In a mixing bowl, whisk together the heavy cream, whole milk, and sugar until the sugar dissolves completely. Whisk for about 1–2 minutes so the base is smooth and slightly glossy.
- Stir in the passion fruit pulp, vanilla extract, and a pinch of salt. Taste and adjust sweetness if your passion fruits are very tart.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, usually 20–30 minutes depending on your machine.
- Transfer the churned ice cream to an airtight container, smooth the top with a spatula, and press a piece of parchment directly on the surface to prevent ice crystals. Freeze for at least 4 hours or until firm.
- Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften for the best scoopable texture.
Notes
Use ripe, fragrant passion fruits for the most intense flavor. If your fruit is underripe, add a teaspoon of passion fruit concentrate or a touch of lemon to brighten it.