I was informed by WordPress this morning that Tolu’s Kitchen is 1 year old! Happy Birthday me!
I year ago when I began this blog and cooking challenge I had no idea how much I would learn along the way. Or how many wonderful blogs I would discover and be inspired by. Or how much fun it would be!
Thank you to all you lovely bloggers who stop by and comment too. You make the journey even more fun!
And so in keeping with a celebratory tone, todays recipe is Passion Fruit Ice-Cream I made today. Oh my, it was delicious!
I made a custard with diary free butter, eggs and passionfruit pulp which was rich and creamy without any of the heavy cream usually required for good ice cream recipes. Once chilled it was still unctuously creamy and definitely the best dairy free ice cream I have made.
I served it with a tart Lime jelly, blackberries and a ginger crumb.
Sweet, tangy, warm and creamy, whats not to love!
Passion Fruit Ice Cream, Dairy and Sugar free:
- 5 passion fruit
- Juice of 1 lemon
- 4 tbs golden granulated sweetener (use sweetener of choice. You may need to adjust the amount of sweetener depending on what sweetener you use)
- Seeds of 1 vanilla bean (or two tablespoons of vanilla extract)
- 100g butter (I used dairy free)
- 5 eggs
- Cut the passionfruit in half and scrape the pulp into a bowl
- Add the lemon juice and a tablespoon of sweetener and stir until dissolved
- Cover and refrigerate for at least 30 minutes
- Remove from the refrigerator and pour through a sieve to extract the seeds (you may need to pulse the mixture in a blender a few times first to separate the pulp and seeds)
- Set the seeds aside and reserve the pulp for the custard
- Place a heatproof bowl over a saucepan of water ensuring that the bottom of the bowl doesn’t touch the water.
- Bring water to the boil over a medium heat and then reduce the heat to medium-low.
- Add butter and sweetener and vanilla to the bowl and stir until melted and combined
- Mix in the passionfruit pulp and stir to combine
- Beat together the eggs in a jug and add slowly to the butter/passionfruit mixture, whisking continuously until the mixture thickens and coats the back of a spoon. This will take approximately 10-12 minutes
- Once the custard has thickened, remove bowl from heat and allow to cool. Stir in the passionfruit seeds, cover and refrigerate until completely chilled.
- Pour the chilled custard into an ice cream maker and churn until smooth and firm
- Serve immediately or store in the freezer.
NB: If serving from the freezer, remove 20 minutes before serving to allow the icecream to soften.