Passion fruit is very used in so many recipes and preparations, they are a great source of vitamins. You will enjoy this passion fruit ice cream a lot, this is because has a strong and natural flavor, without conservants and artificial flavorings. It’s tangy, creamy and very sweet, but don’t worry, for it’s sweetness we don’t need much sugar because it’s natural.
The summer is arriving and nothing better than an ice cream to refresh ourselves. Maybe you, your family or the kids want to try a different flavor, something that can be nutritious too, well the passion fruit ice cream can be an excellent option, and actually we don’t need a lot of ingredients.
Actually I didn’t try this passionfruit ice cream recipe before, but I was curious of preparing a something new, and I had some few of these delicious and exotic tropical fruits, believe me, the flavor is so intense and the passion fruit are used in so many recipes, I never used it in an ice cream before, but the result was excellent. It reminds me those tropical and exotic beaches around the world.
The goal is to prepare a creamy and smooth passion fruit or maracuyá ice cream, it has to firm up nicely. To get this texture, we have to minimize the ice crystals as much as possible, one f the best ways to do it is reducing the amount of water located in the base.
Is this passion fruit ice cream recipe light?
Well, to be honest, it’s not very weight loss friendly, and when you try it, maybe you will want to try even more, it’s all up to you, it’s healthy because it’s natural, but we have to put a limit in the amount we can consume this creamy and fruity ice cream.
But there are ways to reduce the calories, for example, we can replace the coconut milk with fat free coconut milk, or you can replace some ingredients with a lighter version of the same recipe, but remember that any change you make, it can affect the creamy texture of the passion fruit ice cream.
With this recipe, the ice cream can be exposed to air and it won’t lose the creamy texture, no ice crystals will be formed.
We don’t need an ice cream maker for this one, we just have to blend all the ingredients and transfer it in to the container you will use to freeze the passionfruit ice cream, or if your freezer have enough space, you can even leave the ice cream in the blender and keep it, but it’s better to use a container.
|Prep time: 10 min
|Cooking time: 30 min
|Freeze time: 4 hours
|Total time: 4 h 30 min
|Yields: 1 quart
- 12 oz (1 1/2 cups) of passion fruit puree
- 24 oz (3 cups) of half and half (blend of equal parts whole milk and light cream)
- 1/4 tsp of fine sea salt
- 1 tsp of lemon juice
- 2 tsp of cornstarch
- 7.5 oz granulated sugar
- Use a large saucepan to bring the half and half and sea salt to a low boil, boil until it’s reduced to a 25%, when it’s done it should weight 18 oz or 2 1/4 cups.
- Use a fine mesh trainer and strain it into an ice bath and leave it until cool.
- Boil the passion fruit puree, lemon juice, cornstarch and sugar, whisk constantly.
- The puree should noil around 10 seconds, whisking constantly, then let the mixture thicken.
- Use a fine mesh strainer and strain it into the same bowl we used before for dairy, baybe you will need to add more ice to the ice bath.
- Stir the mixture very well together until it’s cold, 45F.
- Cover and refrigerate until thoroughly chilled.
- When it’s cold, we hace to strain the mixture once more, we use the fine mesh strainer again for this and churn.
- When the passionfruit ice cream get a soft-serve consistency, pack into a container and press with a plastic wrap onto the surface.
- Put a cover on the container and leave it in the freezer for 4 hours.
- Finally, let the ice cream to sit for 10 minutes so it can get a better scooping.