Luscious passionfruit ice cream recipe

This Passion Fruit Ice Cream was inspired on one of my favorite Brazilian desserts: passion fruit mousse. It is everything you need on a sunny summer day!

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Passion fruit ice cream:

1 can sweet condensed milk14 ounces frozen passion fruit pulp, thawed (about 2 cups)2 cups heavy cream, very cold

Passion fruit sauce: (optional)

1/3 cup fresh passion fruit pulp, with seeds2/3 cup sugar1 teaspoon cornstarch dissolved in 1 cup of waterA pinch of salt

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Start by putting your heavy cream in the freezer for 10 to đôi mươi minutes, so it can be super cold!To make the ice cream, whisk together the sweet condensed milk and the passion fruit juice. Reserve.Using a hand or stand mixer, whip the heavy cream until it holds stiff, billowy peaks, about 3 minutes. Turn the speed to low and địa chỉ the passion fruit/sweet condensed milk mixture. Set just until combined.Transfer the ice cream mixture lớn a freezer safe container & cover with a piece of wax paper, pressing it against the surface lớn prevent ice crystals from forming.Freeze for at least six hours, or up khổng lồ 2 weeks: The ice cream will become more firm the longer you let it freeze.If making the sauce, drizzle over the ice cream before serving!

To make the passion fruit sauce:

In a saucepan, combine the passion fruit pulp, sugar & salt. Cook on medium low until it thickens slightly. Add the cornstarch dissolved in water and cook for a couple minutes longer, until thick. Remove from heat & let it cool to lớn room temperature. Transfer to lớn the fridge và chill for at least one hour before serving. It will keep in the fridge for up khổng lồ a week.
This ice cream is not overly sweet & on the tart side. If you"d like it sweeter, add an extra một nửa can of sweet condensed milk.

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