Passionfruit Ice Cream

Passionfruit Ice Cream

Yield: Makes about 2 quarts (About!)
Ingredients:
1 1/2 cups sugar
3 large eggs
3 cups heavy cream
1 1/4 cups thawed frozen Passionfruit pulp *See Note

Special Equipment
an ice cream maker

Directions:
Whisk together sugar and eggs. Heat cream in a 2 1/2- to 3-quart heavy saucepan over moderate heat until it just reaches a boil, then add hot cream to egg mixture in a slow stream, whisking. Pour custard into saucepan

Cook custard over moderately low heat, stirring constantly, until it registers 170°F on an instant-read or candy thermometer (do not let boil). Pour custard through a fine sieve into a clean bowl and cool completely. Stir in passion-fruit pulp, then chill, covered, until cold.

Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.

Available in Latino markets.

Cooks' note:
· Ice cream can be made 1 week ahead.

*Bloggers Note: To seperate the seeds from the pulp: Scrape the cut passion fruit and place the pulp in a Vita-Mix.  Turn on the blender with settings at Low and 1, never any higher or it will grind the seeds.  Allow it to run for a couple of minutes, depending on the amount of pulp. The pulp will separate from the seeds.  I put the remaining seeds in a strainer and press with the back of a spoon to extract and remaining juice.

Easy Peasy!!!