Tuesday, March 15, 2011

Passion fruit ice cream

I think passion fruits and chocolates are match made in heaven.

passion fruit ice cream is tangy, custardy and slightly flowerly
dark chocolate ice cream is rich and intense

2 parts of passion fruit ice cream ad 1 part of dark chocolate ice cream make good proportion

I also sandwiched passion fruit ice cream
with chocolate macarons shells
I found eating this is quite messy job, but somebody's gotta do it.... ;-)

Passion fruit ice cream
ingredients (the recipe is improvised from Francois payard's basic ice cream base)
6 egg yolks
2 cups of half and half
2/3 cup sugar
1 cup passion fruit puree

Prepare ice bath in a big bowl. In a small pot, reduce passion fruit puree to measure 1/2 cup. In another pot, heat half and half until just about to boil. While heating half and half, beat egg yolks with sugar until the color becomes pale yellow, using a hand mixer. Slowly and steadily pour the half and half to the egg mixture, whisking all the time. Put the mixture back to the pot and cook the mixture, stirring constantly, until the thermometer reaches 175 F. Cool down the ice cream base immediately in the ice bath. Freeze the mixture according to the unit's instruction.


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