This is by far, one of the best icecreams I have ever tried. The recipe comes from Epicurious and I did not have to alter anything at all. It is creamy and tart at the same time and its consistency is great. The recipe calls for thawed frozen passion fruit pulp but I am using fresh pulp. Passion fruits or Maracuya are super seedy and most of the juice is concentrated in the form of a mucus adhered to the seed. In my version of the icecream, I wanted to leave quite a bit of the black seeds in the yellowish cream not just for contrast but also because I love the idea of chewing crunchy pieces so this is what I did: I devided the pulp in half. I left one half with the seeds and I strained the other half to remove the seeds, making sure I pressed the seeds agains the strainer several times to separate the mucus from the seed. The result is an icecream with a great taste but not an overwhelming amount of seeds.
Ingredients:
1 1/2 cups of sugar
3 large eggs
3 cups of heavy cream
1 1/4 cup thawed frozen passion fruit pulp or fresh pulp from the fruit (approx. 4-5 fruits)
Whisk together sugar and eggs. Heat cream over moderate heat until it just reaches a boil, then add hot cream to egg mixture in a slow stream, whisking (to avoid coagulation). Pour custard over sacepan and heat in low, stirring constantly, until it registers 170F on an instant-read thermometer (do not let boil). Pour custard through a fine sieve into a clean bowl and cool completely. Stir in passion fruit pulp and then chill until cold.
Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.
Yields: 2 quarts.
