Passion Fruit Ice Cream (Helado de Maracuya)

Helado de maracuyaLet me begin this post by saying that I really wish I owned an ice cream machine, but I don’t, so I used the David Lebovitz method, “How to Make Ice Cream without a Machine”.

Colombians love maracuya or passion fruit. We use it in sauces, juice and desserts and it is one of my favorite ice cream flavors. If you can’t find fresh passion fruit, use frozen pulp, which you can find at Latin markets or at your local supermarket. I used Goya brand.

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Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 6 egg yolks
  • ¾ cups sugar
  • 1 ½ cups passion fruit puree
  • Honey for serving

Directions

  1. Combine the milk, cream and sugar in a medium saucepan. Bring to a gentle boil over medium heat.
  2. In a small mixing bowl whisk the egg yolks until smooth. Add about half of the hot liquid to the egg yolks and whisk until smooth.
  3. Add the yolk mixture to the saucepan and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes, stirring constantly.
  4. Remove from the heat and stir in the passion fruit puree. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. Cool the mixture completely.
  5. Pour the mixture in a plastic container. After 45 minutes, take it out the freezer and with an electric mixer, whisk for about 2 minutes and return to the freezer.
  6. Continue doing the same process every 30 minutes, until the ice cream is frozen. This will take about 3 hours. Drizzle some honey on top of the ice cream and serve.
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Comments

  1. says

    Wow, the ice cream alone sounds amazing, but to drizzle it with honey, you’re taking it to another level.

    I love passion fruit myself and this one sounds like a winner to me.

  2. says

    Love this recipe! I actually found some fresh passionfruit and wanted to find a use for it. Unfortunately, I only bought 4 of them and probably don’t have enough to make this recipe. Do you have any ideas for about 1/2 cup of pulp?? Or, do you think I should look for more frozen?

  3. says

    Ice creams and flans are the best desserts ever, right? Although I’ve never had passion fruit before, I am sure this dessert tasted great! Ice cream always tastes good :D

  4. says

    Oh Erica I’m so glad you posted this. I have been lamenting the loss of my Ice Cream Maker all summer (someone, and I forget who, borrowed it and never returned it).

  5. says

    I agree,machine or no. It’s spectacular. On a side note 2 of my closest friends are a pair of Columbian Twins. These girls live in LA but they are trying to get me to go to Columbia with them. Of course I want to. And now I REALLY want to! GREG

  6. kristy says

    This is something I always wanted to try out! But limited resources over here. Hmmm…mm….yours one look so delish.

  7. Liliana says

    Erica, your recipe sounds very convincing. I just collected about 4 Lb of passion fruit from a friend’s backyard. I have two questions, though:
    Must I strain the pulp? Seeds look great, I mixed full pulp with custard and it was very successful.
    And can i use low-fat instead of heavy cream? Everybody diets around me.

    • Erica says

      Hi Liliana,
      I used passion fruit pulp, but if you are using fresh maracuyá, strain through a sieve and discard the seeds. You can try low fat cream, I always use heavy cream :)

  8. says

    I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

    Susan

  9. Andrea says

    the best ice cream ever!
    Although this recipe is a bit time consuming, it’s worth it because the end result is a delicious, creamy ice cream that sits perfectly in a cone or a bowl!

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