Creamy Passion Fruit Ice Cream

A Tropical Treat with a Velvety Texture

Passion fruit ice cream is a luxurious, creamy dessert that perfectly balances the tartness of passion fruit with a rich, velvety custard base. The tropical flavor of passion fruit makes this ice cream refreshing, while its smooth texture adds a delightful indulgence. Whether served on its own or paired with fresh fruit, this homemade ice cream is a showstopper for any occasion.

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Why You’ll Love This Recipe

• Tropical and Refreshing: The tangy, citrusy flavor of passion fruit makes this ice cream both refreshing and exotic.
• Ultra-Creamy Texture: A custard base with egg yolks ensures a smooth and creamy consistency.
• Perfect Balance of Sweet and Tart: The natural tartness of passion fruit is mellowed by the sweetness of the ice cream.
• No Artificial Flavors: Made with real passion fruit for an authentic taste.
• Easy to Make: Though it requires some patience, the recipe is simple and rewarding.

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Ingredients

• 1 cup passion fruit pulp (fresh or frozen)
• 1 cup whole milk
• 2 cups heavy cream
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

Step 1: Prepare the Passion Fruit Pulp

If using fresh passion fruit, cut the fruits in half and scoop out the pulp. Strain to remove seeds if a smooth texture is preferred. If using frozen pulp, let it thaw before use.

Step 2: Heat the Milk and Cream

In a medium saucepan, combine the milk, heavy cream, and half of the sugar. Heat over medium-low heat until warm but not boiling. Stir occasionally to prevent scorching.

Step 3: Whisk the Egg Yolks and Sugar

In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and slightly thick.

Step 4: Temper the Eggs

Slowly pour about ½ cup of the warm milk mixture into the egg yolks while whisking constantly. Gradually add more until about half of the milk mixture is incorporated. This prevents the eggs from scrambling.

Step 5: Cook the Custard

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (170–175°F). Do not let it boil.

Step 6: Strain and Cool

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the passion fruit pulp, vanilla extract, and salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Step 7: Churn the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–30 minutes) until it reaches a soft-serve consistency.

Step 8: Freeze Until Firm

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.

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Variations and Substitutions

• Dairy-Free Option: Use coconut milk and coconut cream instead of dairy milk and heavy cream.
• Sweeter Version: If you prefer a sweeter ice cream, increase the sugar to 1 cup.
• Add Texture: Stir in passion fruit seeds or white chocolate chunks before freezing.
• Zesty Twist: Add a teaspoon of lime or orange zest for an extra citrusy note.

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Servings and Timing

• Servings: About 6
• Preparation Time: 20 minutes
• Chilling Time: 4 hours (minimum)
• Churning Time: 20–30 minutes
• Total Time: Approximately 5 hours

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Storage and Reheating

• Storage: Store in an airtight container in the freezer for up to 2 weeks.
• Prevent Ice Crystals: Press a piece of parchment paper directly onto the ice cream’s surface before sealing the container.
• Softening Before Serving: Let the ice cream sit at room temperature for 5 minutes before scooping for a creamier texture.

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Frequently Asked Questions

How do I make this ice cream without an ice cream maker?

Pour the chilled mixture into a shallow container and freeze, stirring every 30 minutes until creamy. This takes about 3–4 hours.

Can I use store-bought passion fruit juice?

Yes, but ensure it is 100% passion fruit juice with no added sugar or preservatives for the best flavor.

Can I make this recipe vegan?

Yes! Replace the dairy with full-fat coconut milk and use a vegan egg substitute, such as cornstarch or arrowroot powder, for thickening.

Why is my ice cream icy instead of creamy?

Over-churning, inadequate fat content, or not enough sugar can lead to an icy texture. Ensure your ingredients are properly balanced, and always churn until thick.

Can I add other fruits?

Absolutely! Mango, pineapple, or banana pair well with passion fruit for a tropical blend.

How can I make this recipe even richer?

Using more egg yolks (up to six) or increasing the heavy cream ratio will make the ice cream even creamier.

Should I strain the passion fruit pulp?

It depends on personal preference. Straining removes the seeds, resulting in a smoother ice cream, but some enjoy the texture and crunch of the seeds.

Can I use honey instead of sugar?

Yes, honey can be used, but it will slightly alter the flavor and texture. Reduce the quantity slightly (about ½ cup honey instead of ¾ cup sugar).

What type of passion fruit should I use?

Both yellow and purple passion fruits work, but purple passion fruit tends to be sweeter and more aromatic.

Can I use frozen passion fruit pulp?

Yes! Frozen passion fruit pulp is a convenient option and works just as well as fresh.

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Conclusion

Creamy passion fruit ice cream is the perfect balance of tart and sweet, offering a tropical escape in every bite. Whether enjoyed on a warm summer day or as an elegant dessert, this homemade ice cream is a guaranteed crowd-pleaser. With a few simple ingredients and a little patience, you can create a rich and refreshing treat that rivals any store-bought version. Try this recipe today and indulge in the luscious flavors of passion fruit!

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