It was a sad time in my household today as I handed back the ice cream maker I’d borrowed (and come to dote upon) for the last few weeks.
Before a foodie friend left for her overseas holiday, she asked if I wanted to babysit (the answer was a resounding, ‘YES!’) and boy, did I make the most of it…
I experimented with a couple of different flavours but the one I most enjoyed was this passionfruit gelato, a bright and refreshing ice cream with an underlying creamy, dreamy vanilla base.
But first – I just have to share with you some amazing springtime images which I think rather compliment this post’s recipe.
These photos are of the gorgeous garden belonging to the mother of one of my best friends.
With all the prolonged winter rain and cool temperatures we’ve been experiencing (wonderful – loving it), you’d think spring had forgotten to pay us a visit.
But last week when I visited for breakfast, I was struck by the incredible oasis of blooms in Paula’s garden – as if the new season had touched only this patch of the city and transformed bare branches and earth into a lovely English cottage garden, full of vibrancy and buzzing bees.
I hope you enjoy it as much as I did.
And now for the gelato…
I would normally advocate for using fresh ingredients whenever possible but as the fruit at the grocery store were small and shirivelled and priced exorbitantly at $3.00 each, I decided to use passionfruit pulp from a jar. And it worked a treat.
Make sure you use full cream (full fat) milk as milk with a reduced fat content has the tendency to split during the heating process.
2 cups full cream milk
½ cup pouring cream
¾ cup castor sugar
5 egg yolks
1 tsp vanilla extract
3 tbsp passionfruit pulp
Pour the milk, cream and vanilla extract into a medium, heavy-based saucepan and heat until the mixture just begins to simmer. Remove from the heat and set aside.
Add the egg yolks and castor sugar to the bowl of an electric mixer. Beat until thick and pale, then slowly – with the whisk running – pour in the cream mixture until fully incorporated.
Clean the saucepan to remove any solids stuck to the bottom, return the cream and egg mixture to the pan and place on a low heat.
Stirring constantly, simmer gently until the cream thickens and coats the back of a wooden spoon.
Pour into a heatproof bowl and refrigerate the mixture for four hours or overnight until completely cool.
Transfer the cream mixture to the bowl of an ice cream churner and stir through the passionfruit pulp.
Churn the gelato according to the manufacturer’s instructions until the setting is complete and then transfer to an airtight container.
Place in the freezer to set completely.
Ten minutes before serving, remove the gelato from the fridge to soften.
For a special twist, serve topped with chiffonades of fresh mint.