Passion fruit ice cream recipe

Passion fruit

ice cream

Passionfruit

12 nos. (the ones with wrinkly skin are sweeter)

Fresh squeezed orange juice 

from 4 oranges

Sugar syrup 

1 cup (or to taste)

Fresh milk 

200 ml

Whipping cream  

250 ml

Cut passion fruit into halves. Scoop out the pulp and place inside a blender. Add in all the other ingredients. Blend until pulp is loosened and no longer in clumps.

Pour mixture into a glass or ceramic bow and chill inside the fridge for at least an hour or two.Do not put the mixture into a metal or aluminum container because the passion fruit is acidic and will react with the metal.

Pour chilled passionfruit mixture into the ice cream maker's container.

Taste the mixture before proceeding. Add more sugar syrup if you think it is necessary. 
Always remember that the mixture needs to be a bit sweeter than what you think is 'just right' –  or it will end up tasting bland. 

With the Cuisineart ice cream maker, the timer is usually set for 1 hour. But if the ingredients are very cold, the time required may be shorter. I usually let the ice cream churn for about 50 minutes. By then the mixture is already creamy and smooth.

Spoon it into individual cups (with covers), or into ice cream trays. Chill at least 1.5 hours before serving.  

Makes 1.5 liters of ice cream