Passion Fruit Ice Cream
An eggless churned ice cream made with heavy cream, whole milk, sugar, and a full cup of passion fruit pulp.
Equipment
- ice cream maker
- Large mixing bowl
- Whisk
- Airtight freezer container
- Fine mesh sieve
Ingredients
Main Ingredients
- 2 cup heavy cream very cold
- 1 cup whole milk cold
- 1 cup granulated sugar
- 1 cup passion fruit pulp fresh or thawed frozen
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Cooking
- Whisk. Stir the cream, milk, and sugar together until the sugar dissolves and the liquid feels smooth.
- Flavor. Mix in the pulp, vanilla, and salt until evenly combined.
- Churn. Churn in a frozen ice cream maker bowl 20 to 25 minutes until thick and soft serve like.
- Freeze. Move to an airtight container, press parchment on top, and freeze at least 4 hours until firm.
- Scoop. Rest 5 minutes at room temperature, then scoop into bowls or cones.
Notes
Substitutions: Use half and half in place of the milk for a richer scoop, or strain the pulp for a smooth texture.
Tips: Chill the mixture and freeze the maker bowl overnight for the creamiest result.
Storage: Freeze in an airtight container up to 2 weeks.