It doesn’t really matter what season it is, ice cream It’s an excellent choice. I think I said it once, I like ice cream more in winter. Go figure. But if the opportunity presents itself: never say no to ice cream. Even more so if it is: Easy Passion Fruit Ice Cream!
Spring has arrived, but it seems to have brought summer with it. I don’t even want to imagine when it actually happens. Very hot, indeed. And as much as I like baking, where do you feel like turning on the oven and heating up the whole house? Only cold sweets can save.
I chose an acidic fruit to further increase the feeling of freshness, nothing better than our passion fruit. The base is also different from the usual ones. If I don’t even want to turn on the oven, imagine standing in front of the stove in that heat.
We use the condensed milk joker (don’t look bad at it) and unflavored yogurt to help even more with the sour taste. It can be unflavored, but whole, please. And I used fresh passion fruit pulp. In addition, of course, to our beloved pasteurized cream (aka fresh).
And the best of all: no need for an ice cream maker. For those who don’t have it, the excuse is over. And those who have it (like me) have one less mess to wash and organize later in the micro-kitchen.
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Easy Passion Fruit Ice Cream Without an Ice Cream Maker
Makes: 5 portions (about 600mL)
- 140 mL seedless passion fruit pulp (about 3 units, by weight there are 530g passion fruits)
- 150 g fresh/pasteurized cream (has more than 35% fat | used: 45% fat)
- 170 g unflavored yogurt
- 395 g condensed milk (1 can or box; 8% fat)
- 20 mL vodka (vanilla cachaça; optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Remove the pulp from the already cleaned passion fruit. Place in a bowl, microwave for 1min and 30s (or heat in a pan over low heat) to release the pulp from the seeds. Sift well. You will need 140mL of seedless, sieved pulp. Reserve the pulp and seeds for decoration. Leave to cool.
- Beat the pasteurized cream until firm whipped cream. Reserve in the refrigerator.
- In a bowl, mix condensed milk and yogurt until smooth.
- Add the cachaça (if using) and the strained passion fruit pulp. Mix well. The cream will thicken.
- Add the whipped cream and mix very well. If you saved part of the seeds, add them too.
- Transfer to a container with a lid and place in the freezer for at least 3 hours. Ideal: 12 hours.
- Remove a few minutes before serving. It stays very firm.
- Passion fruit: 150g concentrated passion fruit juice can be used instead of fresh passion fruit.
- Milk cream: the version used was 45% fat which can be called cream, it can be any cream with more than 35% as the recipe states.
- Milk cream: yes, cream is heavy cream. Find out more: Everything about cream.
- Vanilla cachaça: It’s the same as vanilla extract, but I used cachaça instead of vodka. If you don’t want to or can’t, you don’t need to add it.
Portion: 100g | Calories: 413kcal (21%) | Carbohydrates: 52g (17%) | Protein: 9g (18%) | Fat: 19g (29%) | Saturated fat: 12g (75%) | Polyunsaturated Fat: 1g | Monosaturated Fat: 5g | Cholesterol: 65mg (22%) | Sodium: 132mg (6%) | Potassium: 472mg (13%) | Fiber: 3g (13%) | Sugar: 49g (54%) | Vitamin A: 1,042IU (21%) | Vitamin B2: 1mg (29%) | Vitamin C: 11mg (13%) | Calcium: 289mg (29%) | Ferro: 1mg (6%)
