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