I first tasted passion fruit ice cream 3 years ago in Paris and just fell in love with it. A couple months after returning I got a craving for it and decided to track down a recipe, I found just the right one in Ultimate Ice Cream . Really great flavor, consistency, just like the fine custard ice cream I had in Paris.
After this batch is ready, I’m making some Mango to go along with it.
3/4 cup sugar
4 egg yolks
1 teaspoon AP flour
1 1/2 cups half and half
1 cup heavy cream
3/4 cup passion fruit concentrate (check asian or hispanic markets)
1 1/2 teaspoons good vanilla extract
Beat the yolks and sugar until thick and pale yellow, then incorporate the flour.
Bring the half and half to a simmer, and slowly beat the half and half into the eggs. Pour back into the pan and heat over low-medium heat until custard starts to thicken, do not let it boil it will curdle. Strain the custard through a fine sieve. Allow it to cool off a bit then add the vanilla, heavy cream and passion fruit concentrate.
Chill the mixture until completely cold, then follow the instructions on your ice cream maker. Your end results will be a very soft serve, you can eat it as is, or put it in a container and freeze further.