We have a tangled, overgrown passionfruit vine growing from a neighbouring backyard into our Balmain courtyard. For years my boyfriend has been throwing the fruit out as they fall off the vine. But now that I live in the house, too, I squeal whenever I see a passionfruit on the pavers in the courtyard, run down stairs and fetch it – collecting them in a bowl in the kitchen until I have enough to make an ice cream so delicious and heavenly it’s hard to imagine that it has such simple ingredients. Even an ice cream purist like Andy (vanilla with chocolate sauce, please) has to admit that it is pretty damn good.
Passionfruit Ice Cream
(adapted from a recipe by David Lebovitz)
1/2 cup fresh passionfruit pulp, from 10 passionfruits
1 cup heavy cream
6 tablespoons milk
7 tablespoons white sugar
pinch of salt
4 egg yolks
Scoop the pulp out of the passionfruit and place in a sieve over a non reactive bowl. Press down on the pulp to squeeze as much juice into the bowl as possible. When you have close to half a cup, mix in half a cup of the cream and put to one side.
Warm the milk, sugar, salt and the rest of the cream in a small saucepan. Whisk the egg yolks gently and pour the warm milk mixture into the yolks, whisking to combine. Pour this mixture back into the saucepan and stir on a low heat, scraping the bottom and corners of the pan with a silicone spatula so that the custard thickens evenly. This may take up to ten minutes. The custard is ready when you can run your finger down the spatula and leave a clean line.
Discard the leftover passionfruit seeds and pulp from the sieve and place back over the bowl containing the passionfruit and cream mixture, pour the custard through the sieve and stir into the passionfruit and cream mixture.
Chill and then churn in an ice cream maker for 30 minutes.
Then take ice cream to the dog park at the bottom of the street on a Friday afternoon and share with everyone. We were very lucky and got some lemon meringue pie in exchange.