Sous Vide Passion Fruit Ice Cream

Pam McKinstry of is crazy for the sweet-tart, floral flavor of passion fruit. Although my garden produces just about every kind of fruit, it's a few degrees too cold during the winter months in Carmel Valley to grow this divine tropical fruit. She knows, because she's tried and failed on two occasions.

When Pam lived in Zambia, however, the vines grew like weeds, and she used granadillas, as they called them there, in dozens of dishes.

During their all too short appearance in the U.S., she bought passion fruit by the case and froze the pulp and juice for use throughout the year. There is also a great frozen passion fruit concentrate made by a Napa, California, company called Perfect Puree. If you can find a jar in your market (or order it online), it will come in handy for this recipe and many other wonderful concoctions!

If you're using fresh passion fruit, reserve some of the seeded pulp to fold into the final product or to drizzle over the top when serving.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Passion Fruit Ice Cream you can check out the following.

Sous Vide Passion Fruit Ice Cream

  • Published: June 28, 2012
  • By Pam McKinstry
  • Prep Time: 20 Minutes
  • Total Time: 1 Day
  • Cooks: 185°F (85°C) for 30 Minutes
  • Yields: 1 Quart

Ingredients for Passion Fruit Ice Cream

  • For the Passion Fruit Ice Cream

  • 2 cups heavy (whipping) cream
  • 6 large egg yolks
  • 1 cup prepared passion fruit concentrate, or 1 cup strained (seedless) juice and pulp from about 24 fresh passion fruit
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 1/4 cup sweetened condensed milk
  • 1/2 teaspoon kosher salt

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Cooking Instructions for Sous Vide Passion Fruit Ice Cream Directions

For the Sous Vide Passion Fruit Ice Cream Directions

At least 50 minutes before serving

Preheat the water bath to 185°F (85°C).

Whisk all of the ingredients together in a large bowl, then transfer the mixture to a gallon-size zip lock bag and hand seal, removing as much air as possible. Alternately, transfer the ice cream base to a clean 1-quart Mason jar and seal.

Cook the ice cream base for 30 minutes.

  • Remove from the water oven and quick-chill the bag (or jar) in an ice and water bath, consisting of at least 50% ice, to rapidly reduce the temperature. It may be necessary to add more ice during the chilling process to maintain a safe chilling temperature.

    When the ice cream base is completely chilled, refrigerate for 24 hours.

    Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a clean freezer-safe container, press a piece of plastic wrap directly against the surface of the ice cream, cover, and freeze until solid.

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    All tags for this article: Dessert, Fruit, Milk, Party Foods, Recipe, Sous Vide, Sous Vide Dessert , Sous Vide Fruit , Sous Vide Fruit and Vegetables, Sous Vide Ice Cream , Sous Vide Milk, Sous Vide Recipes, Sweet , Sweet Sous Vide Feature

    Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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