Passion fruit ice cream

Passion fruit ice cream is one of the most refreshing homemade ice creams I have ever made. Absolutely delicious. Passion fruit is one of the finest ingredients for desserts, yoghurts and smoothies during hot summer days, adding a wonderfully bright, tangy flavour. Highly recommended.

Makes approximately 700 ml of ice cream.

Ingredients for the passion fruit ice cream:

• 500 ml whole milk (3.2% fat)
• 6 egg yolks, from large eggs
• 70 g vanilla sugar (such as homemade vanilla sugar)
• 6 passion fruits

Pour the milk into a saucepan and bring it to the boil.

Meanwhile, place the egg yolks and vanilla sugar into the bowl of a mixer. Whisk until pale, thick and fluffy. Gradually add half of the hot milk to the egg mixture, whisking continuously. Pour the milk and egg mixture back into the saucepan with the remaining milk. Cook gently over low heat, stirring constantly with a spoon, until the custard thickens slightly and lightly coats the back of the spoon. Remove immediately from the heat before it reaches boiling point, otherwise the custard may curdle. Leave to cool completely.

Cut the passion fruits in half and scoop out the pulp. Stir the passion fruit pulp into the cooled custard mixture, then chill thoroughly in the refrigerator.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for several hours until firm.

Without an ice cream maker:

Whisk the chilled mixture, pour it into a freezer-safe container and place it in the freezer. For the first 3 hours, remove the mixture every 30 minutes and whisk or blend thoroughly to break up any ice crystals and ensure a smooth, airy texture. Freeze until fully set.

Enjoy!