Wednesday, November 5, 2014

Home-Made Passion Fruit Ice Cream (makes 1 1/2 quarts)

home-made passion fruit ice cream
with a sprinkle of roasted candle nut
I have never had lilikoi ice cream and was interested in making it.  Lilikoi is a Hawaiian term for passion fruit.  Chanh leo is a Vietnamese term literally means climbing lemon.  Once these vines start growing they are hard to control.  My friend Donna (who is a master gardener on Maui) tells me these can be seen as invasive species since they can grow out of control.  My husband and I harvested these fruits on Maui and I cooked the juice into a syrupy sauce.  On this trip I was able to produce a large bottle.  I have been making many ramekins of creme brulee for family and friends with this same bottle.  Now I am using up my remaining cup.  This batch of passion fruit syrup is more tart than usual so I had to add more sugar.   Despite all the sugar in this recipe, the ice cream has a creamy sorbet-like taste.  Feel free to adjust the sugar according to your taste.   The beauty of making your own dessert such as ice cream is that you can definitely adjust the amount of sugar to your preference.  I rarely eat the ice cream sold in local grocers or ice cream shops since I find it to be too sweet for my taste.  Having an ice cream maker is a huge bonus. I can make all kinds of ice cream and get to enjoy every bite!

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
passion fruits
(extremely sweet variety)
passion fruit flower
(another variety)
Home-Made Passion Fruit Ice Cream (makes 1 1/2 quarts)

Ingredients:

1 cup whole milk 
2 cups heavy cream
2 eggs
1 cup lilikoi syrup
3/4 cup granulated sugar (add more or less depending on the tartness of your passion fruit syrup)

Method:

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.
2) Whisk eggs in a medium size bowl, and temper this with hot milk/heavy cream.
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.
4) Stir the chilled liquid and process in your ice cream maker for 30 minutes or according to your manufacturer's instruction.
5) Pour the ice cream into a container and put in the freezer for at least 4-6 hours, overnight or when it firms up.  Once firm you can start eating.  Although it's pretty creamy and delicious as is!

*My husband loves ice cream and he eats most if not all of the store bought ones.  The last time we bought some I saved the container in my cupboard and used it to pour my ice cream mixture in.  This recipe fits exactly 1 1/2 quarts of ice cream.
*Instead of passion fruit you can experiment with other type of fruits.  You can blend your favorite fruit (s) with some whole milk to get a smooth consistency.  Or you can also add some chunk fruit (s) for texture.  Depending on the sweetness of your fruit (s) you may not need much sugar.  I made durian ice cream in the past and this turned out very tasty.  I love the creamy taste of durian so I overloaded on this fruit!  Of course you don't have to go overboard with this stinky fruit (that some people claim).
*Also if you want your home-made lilikoi syrup to last longer, keep it in the freezer.  

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
*The few photos above were taken when my husband and I skied (at Wildcat) with our friends Karen and Jim last Winter (2014).  If you enjoy skiing with a beautiful scenery I would highly recommend you try this place out.  It took me forever to make a single run.  I was in awe with its beauty but also because I was very slow.  I actually carried my Nikon SLR in my backpack during the whole day. Glad I did not fall bad enough to do any major damage to my camera!
*addendum: I added a few more photos of passion fruits/flowers.

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