Passionfruit Ice Cream

Well, autumn is well and truly here. The trees are hunkering down for winter and blanketing Canberra with russet leaves. It is a beautiful time of year.

But I am not quite ready to let go of Summer. I just couldn't resist one last blast of ice cream before succumbing to apple crumble and hot chocolate.

I decided to go for passionfruit to transport a flavour of steam, heat and the tropics. Maybe I just need to book a holiday.

Anyway, this ice cream is about as easy as it gets. Grating some lemon rind is the height of its complexity. It's just stir, churn and freeze. And for that tiny bit of effort you get a lovely light ice cream.

The recipe I used was from Falling Cloudberries. It specifies two lemons, but I found this to be too much. Maybe my passionfruit were unaturally bland but two lemons would have totally overwhelmed their flavour. I found that using around 8 medium sized passionfruit and 1 small lemon was perfect. The flavour of the passionfruit and was lifted and there was an undercurrent of lemon. The sweetness of the passionfruit would also be a factor to consider.


Passionfruit Ice Cream
(adapted from Falling Cloudberries by Tessa Kiros)

Stir together 250ml of single cream, 250ml of milk and 230gm of caster sugar until the sugar is dissolved. Whisk in the grated rind of 1 lemon, the juice of 1 lemon (or more to taste) and the pulp of 6-8 passionfruits (or more to taste).

Churn in an ice cream maker and freeze.