Passion-Fruit Ice Cream Recipes

This recipe makes more ice cream than you’ll need to fill the cones (see Coconut Tuile Cones with Passion-Fruit Ice Cream recipe), but it’s so delicious you’ll have no trouble getting rid of the leftovers. Active time: 15 min Start to finish: 3 1/4 hr

Ingredients:

• 1 1/2 cups sugar
• 3 large eggs
• 3 cups heavy cream
• 1 1/4 cups thawed frozen passion-fruit pulp*
• an ice cream maker

Instructions:

1. 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.
2. 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.
3. Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.
4. Available in Latino markets.

Passion-Fruit Ice Cream • Yield: 14 servings
Ingredients:

• 1 1/2 cups sugar
• 3 large eggs
• 3 cups heavy cream
• 1 1/4 cups thawed frozen passion-fruit pulp*
• an ice cream maker

Passion-Fruit Ice Cream Nutrition Facts:
• Diet:
• Calories: 207.98
• Fat: 282.35
• Carbs: 131.29
• Protein: 40.55
• Cholesterol: 514.51
• Calcium: 60.79
• Sodium: 24.30

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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