Pam McKinstry of SVKitchen.com is 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. She knows, because she's tried and failed on two occasions.
When Pam lived in Zambia, however, the vines grew like weeds, and she used granadillas, as they called them there, in dozens of dishes.
During their all too short appearance in the U.S., she bought passion fruit by the case and froze 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.
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Preheat the water bath to 185°F (85°C).
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.
Cook the ice cream base for 30 minutes.
When the ice cream base is completely chilled, refrigerate for 24 hours.
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.
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