|home-made passion fruit ice cream|
with a sprinkle of roasted candle nut
There are many varieties of passion fruits. This variety that I use are green when unripe and turn yellow when ripened. It is best to use only the ripened fruits since they are much sweeter.
|passion fruit (lilikoi in Hawaiian)|
flower with green (unripe) fruit
in the background
|green (unripe) passion fruits on vine|
|juicy seeds from ripened passion fruit|
(extremely sweet variety)
|passion fruit flower|
1 cup lilikoi syrup
1) In a medium size pot over medium high heat, add milk and heavy cream. Stir occasionally until just boiling, then turn down heat to a simmer and stir occasionally for about 4-5 minutes. Remove pot from heat.
3) In a small pot over medium high heat, add passion fruit syrup and sugar. Stir until the liquid is well blended and the sugar has completed dissolved. Remove and add to egg/milk/heavy cream mixture. Let the contents cool completely, cover and chill in a refrigerator.
|that's me on the slopes of Wildcat (New Hampshire)|
(photo courtesy of my husband, Paul)
|here I am with friends, Karen and Jim|
(photo courtesy from Paul)
|Paul, Karen, Jim and a few other skiers|
|here my husband and friends (Karen and Jim)|
waited patiently for slow-poke me to catch up...
|skiers in red|