Passion fruit (lilikoi) ice cream

As you probably can see from previous posts, I'm a huge fan of Passion fruit (Lilikoi for the Kamaainas). I love when it's passion fruit season. I tried to get a lot and just freeze the pulp so I can have it year round. I love the tartness of passion fruits and they're great for a light dessert without having always to resort to citruses. I've made this passion fruit ice cream a few times and I absolutely love it!!

This recipe comes from the great ice cream maker, David Lebovitz. Since I purchased his book, the Perfect Scoop, I have been wanting to make every recipe in the book. Some of the recipes makes me weary (i.e. Black pepper ice cream?!) , but one day I'll be daring enough to try them all. If you love ice cream, you really NEED this book! =)

I am submitting this recipe for Aspiring Bakers #4. The theme for this month is "Love" and our goodies have to be in a heart shaped. Hope you can still tell the ice cream is heart shaped....it's a hot day in Hawaii and the ice cream was melting very quickly!

Passion Fruit Ice Cream
from The Perfect Scoop

1/2 cup fresh or frozen passion fruit pulp (from 6 to 8 fresh passion fruits)
1 cup heavy cream
6 tbsp whole milk
7 tbsp sugar
pinch of salt
3 large egg yolks
a few drops of pure orange oil, or grated zest of 1 small orange (optional)
spoonful of passion fruit seeds (optional)

1. To extract the pulp from the passion fruit, cut each passion fruit in half at the equator and scoop the pulp and seeds into a nonreactive strainer set over a bowl. Use a flexible rubber spatula to press and extract as much of the precious pulp as possible, until the seeds look rather dry.

2. Mix together the passion fruit pulp and 1/2 cup of the cream in a large bowl. Set a mesh strainer over the bowl.

3. Warm the milk, sugar, salt and the remaining 1/2 cup cream in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the passion fruit and cream mixture. Mix a few drops of orange oil, if using, then stir until cook over an ice bath.

5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Add a spoonful of passion fruit seeds to the custard during th least few minutes of churning, if you wish.