The tang of mascarpone and refreshing piquancy of passionfruit create this wonderfully decadent, but still refreshing, ice cream.

Passionfruit varies so widely in size and so it can be tricky to know how many to get for a recipe. The 250 g of pulp called for here would probably be either 4 large passionfruit or 8 smaller ones.

Makes 1 Litre
55 g egg yolk (about 4 yolks)
250 ml full cream milk
500 g mascarpone
1/2 tsp salt flakes
110 g caster sugar
250 g passionfruit pulp
Zest of 1 orange

1. Place the egg yolks into a small bowl and break them up with a wooden spoon. Don’t whisk them, you want to break them up without incorporating any air.
2. Place the milk, mascarpone, salt and sugar into a medium sized saucepan over a medium heat. Stir and bring the heat up to 55 C. If you don’t have a thermometer, you are looking to dissolve the sugar but without letting the mixture boil.
3. Slowly pour about half of the warmed milk and cream mix onto the egg yolks, stirring the yolks all the time to ensure that the yolks do not cook. Tip this mixture back into the saucepan.
3. Return the saucepan to the heat and stir until the mixture reaches 78 C. If you don’t have a thermometer, watch for small bubbles forming around the side of the saucepan. The mixture should also (ever-so lightly) stay on the back of your spoon and you should be left with a trail if you run your finger through it.
4. Stir through the passionfruit pulp and orange zest.
5. Chill the custard in the fridge for at least 24 hours.
6. Strain the custard mixture through a sieve, discarding the passionfruit seeds that remain.
7. Churn the chilled mixture in your ice cream maker according to the manufacturers instruction.

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