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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe makes more ice cream than you'll need to fill the cones (see Coconut Tuile Cones with Passion-Fruit Ice Cream recipe), but it's so delicious you'll have no trouble getting rid of the leftovers. Active time: 15 min Start to finish: 3 1/4 hr Ingredients:
1 1/2 cups sugar |
3 large eggs |
3 cups heavy cream |
1 1/4 cups thawed frozen passion-fruit pulp |
Directions:
1. Whisk together sugar and eggs. Heat cream in a 2 1/2- to 3-quart heavy saucepan over moderate heat until it just reaches a boil, then add hot cream to egg mixture in a slow stream, whisking. Pour custard into saucepan.
2. Cook custard over moderately low heat, stirring constantly, until it registers 170°F on an instant-read or candy thermometer (do not let boil). Pour custard through a fine sieve into a clean bowl and cool completely. Stir in passion-fruit pulp, then chill, covered, until cold.
3. Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.
4. * Available in Latino markets.
5. Cooks' note: · Ice cream can be made 1 week ahead.
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