Passion Fruit Macadamia Ice Cream

1 quart

David Lebovitz, Fine Cooking Magazine, June/July 2009

    • 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed
    • 2 cups heavy cream
    • 1 cup whole milk
    • 3/4 cup granulated sugar
    • Table salt
    • 5 large eggs
    • 1 1/2 cups toasted macadamias
1. In a medium saucepan, mix 1 cup of the cream with the milk, sugar and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
2. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1 1/2 qts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
3. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof cooking spoon or rubber spatula until the custard thickens slightly (it should be thick enough to coat the utensil and hold a line drawn through it with a finger), 4-8 minutes. An instant-red-thermometer should red 175° to 180° F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Cool the custard to below 70° by stirring it over the ice bath. Add Passion Fruit Concentrate and stir into the cooled custard.
4. Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instuctions. Fold the macadamias into the just-churned ice cream. Transfer the ice cream to an air-tight container and freeze solid for at least 4 hours.
About David:
David Lebovitz is a pastry chef, cooking teacher, and cookbook author. His latest book isThe Sweet Life in Paris:Delicious Adventures in the World’s Most Glorious and Perplexing City. He also writes a popular blog at