Ingredients with Measurements:
- 1 cup granadilla pulp
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks until they become pale yellow.
3. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove the mixture from the heat and stir in the granadilla pulp and vanilla extract.
6. Strain the mixture through a fine mesh strainer into a clean bowl.
7. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
8. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator temperature
Freezing temperature: Freezer temperature
Serving size:
This recipe makes about 1 quart of ice cream, which serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 38g
Protein: 5g
Sodium: 60mg
Sugar: 35g
Substitutions for ingredients:
- You can use any type of fruit pulp instead of granadilla pulp.
- You can use half-and-half instead of heavy cream for a lighter ice cream.
- You can use low-fat milk instead of whole milk for a lighter ice cream.
- You can use honey or maple syrup instead of granulated sugar for a healthier option.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Top the ice cream with whipped cream and fresh fruit.
- Use the ice cream as a filling for a cake or pie.
Tips and tricks:
- Make sure to strain the mixture through a fine mesh strainer to remove any lumps or seeds from the fruit pulp.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Don't over-churn the ice cream, as it can become too hard and icy.
- Store the ice cream in an airtight container in the freezer to prevent freezer burn.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone, garnished with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, chocolate chips.
Pairings:
Serve the ice cream with fresh fruit or a slice of cake.
Suggested side dishes:
This ice cream can be served as a dessert on its own.
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
- If the ice cream is too soft, freeze it for a longer period of time.
Food safety advice:
Make sure to cook the egg yolks until they reach a temperature of 160°F to ensure they are safe to eat.
Food history:
Granadilla is a tropical fruit that is native to South America. It is also known as passionfruit.
Flavor profiles:
This ice cream has a sweet and tangy flavor, with a creamy and smooth texture.
Serving suggestions:
Serve this ice cream as a refreshing dessert on a hot summer day.
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Taste: Creamy, Sweet, Fruity, Tangy, Refreshing