The perfect combination of smooth & creamy and sharp & tangy, this passion fruit ice cream is well balanced and delicious.See NOTES for Variation 2, for making without the half and half reduction.
24oz3 cups half and half (or 18 oz if going with variation 2, see NOTES)
ΒΌteaspoonfine sea salt
12oz1 1/2 cups passion fruit puree
1teaspoonslemon juice
2teaspoonscorn starch2 additional teaspoons if going with variation 2. See NOTES
7.5oza slightly generous cup granulated sugar
Instructions
In a large saucepan, bring the half and half and salt to a low boil. Watch it carefully so it doesn't boil over, and let it boil until it has reduced by 25%. When finished, it should weigh 18 oz (2 1/4 cups).
Strain through a fine mesh strainer into an ice bath and stir. until cool.
In the meantime, bring the puree, lemon juice, corn starch and sugar to a boil, whisking constantly.
Allow the puree to boil for about 10 seconds, still whisking constantly, to cook off any starchy taste and let the mixture thicken.
Strain through a fine mesh strainer into the same bowl the dairy is in. You may need to add more ice to your ice bath.
Stir the mixture together until cold, about 45F.
Cover and refrigerate the mixture until thoroughly chilled. I shoot for about 38-39F.
When chilled, strain the mixture once more through a fine mesh strainer and churn according to the manufacturer's instructions.
When the ice cream is the consistency of soft-serve, pack into a container/s and press plastic wrap onto the surface of the ice cream.
Put a lid on your container and ripen in the freezer for at least 4 hours.
Allow the ice cream to sit out for 5-10 minutes for Optimal Scooping.
Notes
You'll note there is a lot of straining in this recipe. It's really necessary to get the smoothest possible result.***I have not tried this, but I am almost 100% sure that this base (the reduced half and half) and the proportion of puree to base will translate to other fruit flavors. I think mango would be an excellent variation as would raspberry. You might have to adjust the amount of sugar a bit, but it's definitely worth playing with.
FOR VARIATION 2
Reduce the amount of half and half from 3 cups to 2 1/4 cups and cook together with 2 additional teaspoons of cornstarch.Proceed with the rest of the recipe as written.