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Sous Vide Passion Fruit Ice Cream

This recipe is part of our fantastic Sweet Sous Vide feature full of great recipes by SVKitchen.com. We will add new Sweet Sous Vide recipes every other week so if you are interested in learning how to use your sous vide machine to make great sweets and desserts then check back often!

Sous Vide Passion Fruit Ice Cream

Passion Fruit Ice Cream

I am crazy for the sweet-tart, floral flavor of passion fruit. Although my garden produces just about every kind of fruit, it's a few degrees too cold during the winter months in Carmel Valley to grow this divine tropical fruit. I know, because I've tried and failed on two occasions.

When I lived in Zambia, however, the vines grew like weeds, and I used granadillas, as we called them there, in dozens of dishes.

During their all too short appearance in the U.S., I buy passion fruit by the case and freeze the pulp and juice for use throughout the year. There is also a great frozen passion fruit concentrate made by a Napa, California, company called Perfect Puree. If you can find a jar in your market (or order it online), it will come in handy for this recipe and many other wonderful concoctions!

If you're using fresh passion fruit, reserve some of the seeded pulp to fold into the final product or to drizzle over the top when serving.

Sous Vide Passion Fruit Ice Cream Recipe

By Pam McKinstry
Published: June 28, 2012
Prep time: 20 Minutes
Cooking Time: 30 Minutes
Temperature: 185°F / 85°C
Makes: 1 Quart

Sous Vide Passion Fruit Ice Cream Ingredients

2 cups heavy (whipping) cream
6 large egg yolks
1 cup prepared passion fruit concentrate, or 1 cup strained (seedless) juice and pulp from about 24 fresh passion fruit
1/2 cup whole milk
1/2 cup sugar
1/4 cup sweetened condensed milk
1/2 teaspoon kosher salt

Sous Vide Passion Fruit Ice Cream Directions

  1. Preheat the water bath to 185?F (85?C).
  2. Whisk all of the ingredients together in a large bowl, then transfer the mixture to a gallon-size zip lock bag and hand seal, removing as much air as possible. Alternately, transfer the ice cream base to a clean 1-quart Mason jar and seal.
  3. Cook the ice cream base for 30 minutes.
  4. Remove from the water oven and quick-chill the bag (or jar) in an ice and water bath, consisting of at least 50% ice, to rapidly reduce the temperature. It may be necessary to add more ice during the chilling process to maintain a safe chilling temperature.
  5. When the ice cream base is completely chilled, refrigerate for 24 hours.
  6. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a clean freezer-safe container, press a piece of plastic wrap directly against the surface of the ice cream, cover, and freeze until solid.
This recipe is part of our fantastic Sweet Sous Vide feature full of great recipes by SVKitchen.com. We will add new Sweet Sous Vide recipes every other week so if you are interested in learning how to use your sous vide machine to make great sweets and desserts then check back often!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Passion Fruit Ice Cream

PT30M 1 Quart Ingredients: 2 cups heavy (whipping) cream 6 large egg yolks 1 cup prepared passion fruit concentrate or 1 cup strained (seedless) juice and pulp from about 24 fresh passion fruit 1/2 cup whole milk 1/2 cup sugar 1/4 cup sweetened condensed milk 1/2 teaspoon kosher salt