My daughter has taken a real liking to fresh passionfruit. These dark purplish orbs contain an extremely fragrant pulp, with little black seeds that pop between your teeth. However, they’re expensive, ranging from $1.50 to more than $2 each. Fortunately, we’ve been enjoying the frozen purees from manufacturers like Canoa and Del Campo, which are much more economical.
As part of an ice cream making binge recently, I made the passion fruit ice cream recipe from the Van Leeuwen Artisan Ice Cream cookbook. It’s a pretty straightforward ice cream recipe: make the custard base (I used 6 yolks, instead of 8), then stir in the tropical fruit puree. Chill, churn, serve!
Top marks for this ice cream. The bracingly tart-sweet flavour is still evident, but balanced by the custard. Of the several homemade ice creams I had in the freezer, this was the one that my family always reached for first!