Passion fruit is quite tangy, and it’s just heaven with just a bit of extra sweetness. I wanted to offset this tropical fruit’s tartness with vanilla bean.
I was hesitant about how to incorporate the passion fruit juice, whether make a curd first then swirled in or simply blending into the cooked milk base. I didn’t want sorbet as often these tropicals are churned into, the texture and consistency doesn’t appeal to me like smooth and creamy gelato or ice cream, but sorbet is what I got. I went with the quick method, but with another order of this quite popular layered cake, I’ll have leftover curd to try this ice cream again.
But yes, I laughed, and decided this ice cream was pretty good! Once softened this passion fruit ice cream is velvety and creamy.
I topped mine with what I call a tres leche sauce. There really isn’t anything more South American or Brazilian than the flavors of passion fruit and dulce de leche. Sweet condensed milk, evaporated milk and cream how could it not just taste amazing. I will say that
Milk Bar knew how well the combination of chocolate and passion fruit would taste.
However you this passion fruit ice cream it’s just the perfect flavor for summer! Have you noticed this crazy beautiful clematis. One of the bushes is just out of this world filled with beautiful blooms!
It’s the perfect floral touch to this tropical summer treat!
Passion Fruit Ice Cream
Ingredients
3/4 cup – Passion Fruit Concentrate {you can find this at your local international grocery store, Whole Foods, or Amazon}1 cup 6 tbsp (90ml) – Milk 2%1 1/2 cups {divided} – Organic Cane SugarPinch of Salt5 large – Egg Yolks1 tbsp- Fresh Vanilla Bean {sliced + scraped}Tres Leche Sauce,
recipe belowRecipe
To make the base, combine the passion fruit concentrate and 1/2 cup of milk in a large bowl, or the container you will be chilling your base in. Place a fine-mesh strainer over the bowl, in an ice bath.In a medium saucepan over medium heat combined the milk, halved sugar, salt and vanilla bean. Heat, stirring occasionally, until begins to just simmer {about 5 to 7 minutes}. In separate heat-proof bowl whisk the yolks with the other half of sugar until combined. Once the milk shimmers, lower heat, and slowly laddle about 1/2 cup of the warm milk mixture into yolks, whisking very well. Repeat with twice. Scrape the warmed yolks mixture back into the saucepan.Increase heat to medium, and whisk to just combine. Cook the base, stirring constantly with a wooden spoon or rubber spatula, until thickened and coasts the back of the spoon. Pour base through strainer over container, and stir. Cool to room temperature, in an ice bath. Place plastic wrap directly onto the surface of the ice cream base, and cover with lid. Refrigerate at least 2 hours, preferably overnight.Place container that will be used to store the ice cream in the freezer. Churn the base until consistency is like soft serve ice cream, it’ll leave swirls as it spins {about 20 mins. – depending on ice cream machine}. Serve immediately, or freeze about 4 hours for firmer consistency.
Tres Leche SaueIn a bowl whisk one can sweet condensed and one can evaporated milks, with 1/2 cup heavy cream. Place in an air tight container refrigerated up to 3 days.
Kicking things off this Monday with a new recipe, I know you’re probably saying finally. After a whirlwind of putting together parties, I finally have some time to create new recipes again. It’s no denying I’ve been on a serious passion fruit kick, all thanks to the numerous orders of this birthday cake layered with delicious passion fruit curd. There’s been plenty of passion fruit juice leftover lately, so of course the first ice cream of the season would be passion fruit related.
