When life gives you egg yolks, make some ice cream. That’s my new motto. I had a bunch of leftover egg yolks in the fridge from making pavlova earlier in the week and so making some ice cream was a no-brainer. I also had wanted to make something with passion fruit, since it’s so common in Australia, especially in desserts. So passion fruit ice cream it was.
Most passion fruit recipes call for frozen pulp; my local Latin market had run out and only the juice concentrate was available. But the juice worked just fine. The ice cream ended up smooth, creamy, fragrant and pleasantly tart. I think sherbet fans would really like this one.
Passion Fruit Ice Cream
* 2 cups heavy cream
* 1/2 cup milk
* 1 cup sugar
* 5 large egg yolks (or 6 medium egg yolks)
* 1-1/2 cups passion fruit juice concentrate, divided
Combine the heavy cream, milk, sugar and 1/2 cup of the passion fruit juice in a medium saucepan over medium-low heat and cook, stirring until the sugar is dissolved and the mixture is warm.
Place the yolks in a small bowl and, while whisking constantly, add about 1/4 cup of the cream mixture to the eggs and stir until smooth. Gradually add the yolk mixture to the saucepan, again whisking constantly.
Cook, stirring often, until the mixture coats a wooden spoon. Place the remaining passion fruit juice in a large bowl and pour the custard mixture through a fine sieve into the passion fruit juice. Let cool to room temperature and then cover and chill in the refrigerator overnight.
Freeze in an ice cream machine according to the manufacturer’s instructions.