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Tropical Passion Fruit Ice Cream

Tropical Passion Fruit Ice Cream

Silky, custard-based ice cream brightened with tangy passion fruit and a hint of lime for a lush, tropical finish.
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Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup heavy cream chilled
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 6 large egg yolks
  • 1.5 cup passion fruit puree strained; from about 12 to 14 ripe passion fruits or use thawed frozen puree
  • 1 tsp vanilla extract
  • 1 tsp lime zest finely grated
  • 0.125 tsp kosher salt
  • 1 tbsp dark rum or vodka optional; helps prevent iciness

Instructions

Preparation Steps

  • Pre-chill your ice cream maker bowl according to the manufacturer’s instructions (ideally 24 hours).
  • In a medium saucepan, combine heavy cream, whole milk, salt, and half of the sugar. Warm over medium heat, stirring, until the mixture is steaming and the sugar dissolves; do not boil.
  • In a separate bowl, whisk egg yolks with the remaining sugar until thick and slightly pale.
  • Temper the yolks by slowly whisking in about 1.0 cup of the hot dairy mixture. Return the tempered yolk mixture to the saucepan, whisking constantly.
  • Cook over medium-low heat, stirring constantly with a rubber spatula, until the custard thickens slightly and coats the back of the spoon (about 170 to 175°F). Do not let it boil.
  • Strain the custard through a fine-mesh sieve into a clean bowl. Stir in vanilla. Let cool 10 minutes, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
  • Whisk the chilled custard, then stir in the passion fruit puree, lime zest, and rum (if using) until evenly combined.
  • Churn in an ice cream maker according to the manufacturer’s directions until the texture resembles soft-serve, about 20 to 25 minutes.
  • Transfer to a freezer-safe container, press parchment directly on the surface, and freeze until firm and scoopable, 3 to 4 hours.

Notes

For a dairy-free version, use 2.0 cups full-fat coconut milk and 1.0 cup coconut cream in place of the dairy. If your puree is very tart, add 1.0 to 2.0 tbsp extra sugar to taste. For a stronger passion fruit flavor, swirl an additional 0.25 cup chilled puree into the churned ice cream before freezing.