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Courtesy of Chef Rose Levy Beranbaum: www.realbakingwithrose.com Rose says: This is my favorite ice cream. My version involves making a passion curd and then stirring in heavy cream, milk and vanilla--as simple as that. The vanilla magically rounds off any slightly metallic astringency usually associated with passion fruit. Fresh passion pulp is difficult to purée, requiring a food mill or strainer. Commercial frozen purée is easier to work with and my preferred choice. (mouse Enter in action tab) This ice cream is glorious served with peach pie or with simply with slices of banana and a sprinkling of macadamia nuts. Makes: 3 to 4 cups (depending on the ice cream maker) Ingredients:
4 large eggs
14 tablespoons sugar (divided use)
2/3 cup passion of passion fruit (6 to 7 fruits) or puree
4 tablespoons butter, softened or cut into pieces
1 pinch salt
1-1/2 cups
3/4 Tahitian vanilla bean, split lengthwise,
seeds scraped into cream
5 teaspoons passion fruit liqueur or 1 tablespoon vodka (optional)
Have ready near the range a strainer, suspended over a medium bowl. Instructions:
In a heavy non-reactive saucepan, with a wooden spoon, beat the yolks and 11 tablespoons of the sugar until well blended. Stir in the passion purée, butter and salt. Cook over medium-low heat, stirring constantly, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly, to keep the mixture from boiling. When the mixture has thickened, (an accurate thermometer will read 180°F.) pour it at once into the strainer. Press it with the back of a spoon until only a coarse residue remains. Discard the residue (or consider it the cook's dividend!). Whisk the remaining 3 tablespoons of sugar into the cold heavy cream and milk until dissolved and whisk this mixture into the curd. Cover it tightly and refrigerate for at least 1 hour or until well-chilled. Stir in the optional passion fruit liqueur. Remove the vanilla pod and freeze the mixture in an ice-cream maker. Allow the ice cream to ripen for at least 2 hours in the freezer before serving. If it has been held longer and is very hard, allow it to sit refrigerated or at room temperature until softened and creamy. Store: Ice cream has the best texture within 3 days of freezing but with the liqueur will maintain its texture for up to a week. Sauce: If desired, the ice cream can be garnished with a passion fruit sauce. Leaving in the little black seeds offers a flavor clue as well as an exotic decoration. For a half a cup, in a small saucepan, stir together the pulp from 4 passion fruit (about 1/3 cup), 2 teaspoons of sugar and 1/4 cup of water. Bring it to a boil, stirring constantly until thickened. Allow it to cool to room temperature and spoon a few teaspoons around the base of the ice cream. Pointers For Success:
- For the best flavor, choose passion fruit that are very wrinkled. They will not have a smell.
- To prevent curdling from the acidity of the fruit, be sure to mix the sugar with the yolks before adding the passion purée.
- Do not add more than the recommended amount of liqueur or ice cream will not freeze.
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