Passion Fruit Ice Cream (Helado de Maracuya)
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 6 egg yolks
- ¾ cups sugar
- 1 ½ cups passion fruit puree
- Honey for serving
Instructions
- Combine the milk, cream and sugar in a medium saucepan. Bring to a gentle boil over medium heat.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 1531kcalCarbohydrates: 131gProtein: 21gFat: 108gSaturated Fat: 62gPolyunsaturated Fat: 7gMonounsaturated Fat: 33gCholesterol: 924mgSodium: 219mgPotassium: 1016mgFiber: 18gSugar: 101gVitamin A: 6726IUVitamin C: 55mgCalcium: 384mgIron: 4mg
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Let 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.
Sush
I tried making it today. Everything went well except ice cream texture wasn’t soft and had little granules of cream. I don’t cook much and this is the first time I made an ice cream . Erica, please could you tell me how can I improve it ?
Thanks
Andrea
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!
Emily
Ummmm I have an ice-cream maker. Is there a way to make it with that??
Erica
Emily- Yes......Follow the ice cream maker directions!
Susan
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
Liliana
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
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 🙂
Erica
Thank you all for visiting my blog!!!
kristy
This is something I always wanted to try out! But limited resources over here. Hmmm...mm....yours one look so delish.
nora@ffr
ive never had passion fruit ice cream!! yumm!! sound delish 🙂 love the addition of honey