Kicking things off this Monday with a new recipe, I know you’re probably saying finally. After a whirlwind of putting together parties, I finally have some time to create new recipes again. It’s no denying I’ve been on a serious passion fruit kick, all thanks to the numerous orders of this birthday cake layered with delicious passion fruit curd. There’s been plenty of passion fruit juice leftover lately, so of course the first ice cream of the season would be passion fruit related.
Passion fruit is quite tangy, and it’s just heaven with just a bit of extra sweetness. I wanted to offset this tropical fruit’s tartness with vanilla bean.I was hesitant about how to incorporate the passion fruit juice, whether make a curd first then swirled in or simply blending into the cooked milk base. I didn’t want sorbet as often these tropicals are churned into, the texture and consistency doesn’t appeal to me like smooth and creamy gelato or ice cream, but sorbet is what I got. I went with the quick method, but with another order of this quite popular layered cake, I’ll have leftover curd to try this ice cream again.
But yes, I laughed, and decided this ice cream was pretty good! Once softened this passion fruit ice cream is velvety and creamy.I topped mine with what I call a tres leche sauce. There really isn’t anything more South American or Brazilian than the flavors of passion fruit and dulce de leche. Sweet condensed milk, evaporated milk and cream how could it not just taste amazing. I will say that Milk Bar knew how well the combination of chocolate and passion fruit would taste. However you this passion fruit ice cream it’s just the perfect flavor for summer! Have you noticed this crazy beautiful clematis. One of the bushes is just out of this world filled with beautiful blooms!
It’s the perfect floral touch to this tropical summer treat!
Hi, I have some passionfruit curd remaining from a batch and would like to use that for making icecream. How would you incorporate that with the milk base that has no eggs since the curd already have eggs and butter in it? Thank you
Hi Asha! Depending on how much curd you have leftover, you can fold it into whipped cream. I’d say 1 1/2 cups of cream to about 1/2 cup of curd. Then place it into a container and freeze. It will be like soft serve, hope that helps 🙂