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.

Passionfruit Sorbet *****

Passionfruit

The goodness of Passion Fruit is contained inside a leathery skinned covering.  Once cut horizontally, the seeds and pulp must be scooped.  I use a grapefruit spoon with serrated edges which works best for me.  The seeds are in a membrane sac with the juice.  An easy method of extracting the juice is to scoop the shells and place the contents in a Vita Mix.  Use the low setting and 1 to 2 speed.  Allow the seeds to whirl until it appears you have juiced the seeds, 2 to 4 minutes.  I use a quart jar with a canning funnel with my strainer setting in the funnel.  I pour the seeds and extracted juice into the strainer and allow the juices to drain into the jar.  I use a tapper on the seeds, pressing to extract that last bit of juice.  Save the seeds in a bowl as there will be some juice remaining.  When done,  I rinse the seeds and feed them to the birds.

Passionfruit sorbet is delicious and incredibly easy to make. A perfect summer treat with only three ingredients to make. It is our favorite recipe I am sharing.   Yield: Six 1/2 cup servings.
Ingredients:
2 cups water
1 cup granulated sugar

1 1/4 cups frozen Passion Fruit puree

Directions;
Add the sugar and water to a medium saucepan. No need to stir. Bring the mixture to a boil and then allow to simmer until the sugar is dissolved, approximately 5 minutes.

Remove from the heat and allow to cool for a few minutes, then stir in the passion fruit puree while the syrup is still warm.  

Place it in the refrigerator until it is chilled for at least 30 minutes or so. 

Follow the instructions on your ice cream maker.