Passion Fruit Ice Cream

If you love passion fruit, try this luscious and creamy dessert. Creamy, scoopable and just three ingredients required.

It has NO condensed milk, egg, corn flour or gelatin. No churning/ice cream maker required to make this either. And it is better than store-bought frozen treats, since you know exactly what goes into this one.

You could whip this up in less than ten minutes. And serve it the next day.

Get the pulp from 8 passion fruit. Lightly pulse in the blender without crushing the seeds. This will give you a smoother pulp.

In a sauce pan, warm this pulp. Add 1 cup of white sugar. Keep stirring until the mixture thickens.

Take 2 cups of frozen thick cream (freeze it when you buy it and then leave it in the refrigerator a couple of hours before making the ice cream; that will leave the cream ice cold but still easy to whip)

Using a handheld blender, whip the frozen cream until it doubles in size. This whipping serves two purposes: it aerates the mixture, makes it light and fluffy and it also stops icicles from forming so the ice cream is creamy rather than full of icicles.

Add 3/4 of the fruit puree. Whip again. Pour into a container.

Then add the remaining puree, making yellow swirls in the cream. Close the container.

Freeze for five hours.

Pour into four parfait glasses and garnish each with a mint sprig. Tastes like summer in a bowl.

By Linda Joseph Kavalackal,
Christ & Co.