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–+ servings
Passion Fruit Ice Cream

Creamy Passion Fruit Ice Cream for a Tropical Escape

Indulge in homemade Passion Fruit Ice Cream, a refreshing and creamy dessert that perfectly balances sweet and tangy flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 3 hours
Total Time 3 hours 50 minutes
Servings: 6 scoops
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Full Cream / Whole Milk
  • 1 cup Heavy / Thickened Cream
  • 3/4 cup Caster Sugar Granulated sugar is a fine substitute if needed.
For the Flavor
  • 1 cup Passion Fruit Pulp Fresh or frozen.
  • 1 tablespoon Vanilla Paste Can be swapped with vanilla extract.
For the Custard
  • 6 large Egg Yolks

Equipment

  • Ice cream maker
  • medium saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions for Passion Fruit Ice Cream
  1. Prepare Ice Cream Maker: Place the bowl of your ice cream maker in the freezer for 12 to 24 hours.
  2. Combine Ingredients: In a saucepan, whisk together whole milk, heavy cream, passion fruit pulp, and vanilla paste, heating until it simmers.
  3. Prepare Egg Mixture: Whisk egg yolks and caster sugar until smooth and pale, about 2-3 minutes.
  4. Temper Eggs: Gradually pour hot milk mixture into egg yolk mixture while whisking to prevent scrambling.
  5. Chill Custard: Transfer thickened custard into a bowl, cover with plastic wrap, and refrigerate for at least 3 hours.
  6. Churn Ice Cream: Pour chilled custard into ice cream maker and churn for 15-20 minutes.
  7. Freeze: Transfer soft ice cream to a container, smooth the top, and freeze for 3 hours before serving.

Nutrition

Serving: 1scoopCalories: 250kcalCarbohydrates: 22gProtein: 3gFat: 16gSaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 160mgSodium: 50mgPotassium: 100mgSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 0.5mg

Notes

For the best texture, do not rush the chilling process and ensure to cover the surface of the ice cream with plastic wrap before sealing to avoid ice crystals.

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