I’m thrilled it’s passion fruit season again, and thanks to this year’s heavy rains the vines in the neighborhood are heavy with fruit! So of course I had to tinker with an ice cream flavored with one of my favorite fruits. Many of the passion fruit ice creams I’ve tasted hardly had any passion fruit flavor… I wanted mine to be all about the tangy sweet fruit. I went too far with my first tries, the large quantity of passion fruit pulp being too much liquid content that resulted in more of a sorbet texture than the super creaminess I desire in my ice cream. But I finally found the right combination for this creamy zesty goodness.

Guessipe

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup sugar
• 1 tsp vanilla
• 1/4 tsp salt
• 3/4 cup passion fruit pulp

Whisk together the heavy cream, milk, sugar, vanilla, salt, and passion fruit pulp until the sugar dissolves. Refrigerate for a few hours.

Churn the chilled cream mixture in an ice cream maker until the ice cream crawls up the sides of the bowl (about 20 minutes).

Transfer the ice cream to a chilled glass container. Press plastic wrap onto the surface of the ice cream, and freeze for at least 4 hours before serving.