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Passion Fruit Ice Cream

August 10, 2011

I believe this ice cream doesn’t need any introduction.  Suffice it to say that passion fruit is an exotic tropical fruit, tangy and sweet in flavor, and rich in vitamin C and beta carotene as well as potassium and dietary fiber.  Why passion?  Not so much to do with its deep purple color but with a religious origin linked to Passion Christi.  Religious missionaries are thought to have given this name to the passion flower because to them the parts of the plant closely resembled – in structure, number and color –  the torture of Christ preceding his crucifixion.  Another name for this fruit that is used in several countries is maracuya.  It is popular in Brazil, Paraguay, Argentina, Colombia, Dominican Republic, Indonesia, Hawaii, Puerto Rico, Australia, New Zealand, USA, Mexico, Peru, South Africa, India, Sri Lanka and other countries.

Passion Fruit Mascarpone Ice Cream

Ingredients:

  • 1 cup passion fruit pulp with seeds (8-10 fruits)
  • 250g mascarpone cheese
  • 1 cup whole milk
  • 6 egg yolks
  • 1 cup sugar
  • 2 cups heavy cream

Heat milk and 3/4 of sugar in a pan over low heat.  Simmer until sugar appears dissolved.  Whisk egg yolks with remaining 1/4 sugar until pale yellow and fluffy and add to them slowly half of the hot milk whisking constantly to prevent yolks from curdling.  Add the rest of the milk and pour back into the saucepan to make the custard.  Cook over low heat stirring continuously and scraping sides and bottom of pan.  Once mixture has thickened, transfer to a large bowl and mix in mascarpone cheese.  Add passion fruit and chill in freezer for 30-45 mins.  After the base of your passion fruit ice cream has cooled, whip cream to soft peaks and add to mixture.  Stir to a homogenous mix and freeze for 6 hours.

           

           

           

           

           

           

           

           

*Tip: This ice cream is borderline cheesecake.  Therefore, it will be easier to scoop than other type of fruit ice cream which might be more crystallized.  So it can be taken out of the freezer prior to serving without the need to let it thaw in advance.

Notes:

I added mascarpone cheese to what would have been a typical ice cream in order to make it even creamier and smoother.  If you don’t have mascarpone cheese, you can try making it by mixing cream cheese with some sour cream.  Otherwise, you can skip it.

Mascarpone cheese is a light Italian soft cheese resembling cream cheese.  It is most commonly used for making tiramisu, cheesecake, and other desserts.

/Adapted from David Lebovitz via Jen at Use Real Butter with my modification of adding leftover mascarpone that I previously used to make tiramisu cake;!)

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