Ingredients
Scale
- 6 ripe passion fruits, halved
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Scoop out the pulp and seeds from the passion fruits to obtain about 1 cup of pulp.
- In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat until sugar dissolves, do not boil. Add salt and vanilla extract.
- Remove from heat and let it cool slightly. Blend in the passion fruit pulp until combined.
- Pour the mixture into an ice cream maker and churn according to instructions for 25-30 minutes.
Notes
- Once churned, transfer to an airtight container and freeze for at least 4 hours for optimal texture.
- Garnish with fresh mint or passion fruit seeds when serving.
- For a lighter version, substitute heavy cream with Greek yogurt or coconut cream.
- Frozen passion fruit pulp can be used, just ensure it’s thawed before mixing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg