Passionfruit Ice Cream

Lilikoi or Passion Fruit Ice Cream

 Our ice cream was super smooth, creamy, and at the perfect temperature. Even when the custard sat in the freezer overnight, the ice cream did not harden too much. It was easily scoopable and melted perfectly. Since the ice cream was a little tart, I paired it with a generous scoop of vanilla ice cream. Then I achieved the perfect balance of sweet and tart as I remember having in Hawaii.

Ingredients

½ cup fresh or frozen passionfruit pulp (from 6-8 fresh passionfruits) I used passionfruit puree
2 cups heavy cream divided
7 Tablespoons granulated sugar
Pinch salt
3 large egg yolks

Directions

In a large bowl, mix together the passionfruit puree and ½ cup of the heavy cream. Set a fine mesh strainer over the top and set aside.

In a small bowl, whisk together the egg yolks and set aside.
In a medium saucepan set over medium heat, mix together the 

remaining heavy cream, sugar, and salt. Once the mixture starts to steam, pour about ½ cup of it into the small bowl with the egg yolks. Whisk vigorously so the eggs don't scramble.

Pour the egg yolk mixture back into the saucepan and keep stirring until the mixture thickens enough to coat the back of a wooden spoon or spatula. 

Pour the mixture into the large bowl with the fine mesh sieve over the top to strain out any bits of cooked egg. Mix well until everything is smooth and uniform.

Allow the mixture to come to room temperature. Then cover and chill overnight before churning. Once the mixture is cool, churn according to your manufacturer's directions. Cool another 6-8 hours before serving.

I find that the ice cream tastes best with a scoop of vanilla ice cream to cut down on the tartness.