Passion Fruit Ice Cream

Name: Passion Fruit Ice Cream
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 350 g Granulated sugar; 8 g Ice cream stabilizer (SE 302); 940 g Whole fresh milk; 240 g Whipping cream; 80 g Skim milk powder; 120 g Egg yolk; 260 g Passion fruit puree

1h 15m

Easy

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Ingredients

Granulated sugar 350 g

Ice cream stabilizer (SE 302) 8 g

Whole fresh milk 940 g

Whipping cream 240 g

Skim milk powder 80 g

Egg yolk 120 g

Passion fruit puree 260 g

Instructions

Mix dry ingredients

Combine the stabilizer with 10% of the sugar.

Heat and combine

Heat the milk, milk powder, the remaining sugar, and the whipping cream. When the mixture reaches 35°C, add the stabilizer mixed with sugar; when it reaches 40°C, add the egg yolks.

Cook and mature

Cook like an English custard to 85°C, stirring until thickened. Stir once while hot. Refrigerate for 24 hours to mature.

Churn and freeze

Strain the mixture through a fine-mesh sieve, add the passion fruit puree, stir again, then freeze in an ice cream machine or sorbet maker. Store in a -14°C freezer.