Why am I making ice cream in the dead of winter? Well, we’ve almost finished eating all the ice cream from the summer, and we wanted more ice cream. Also, I had a lot of mango-passionfruit curd (made because I had a lot of egg yolks left over after making chai meringue kisses), and I wanted to try something, hence: mango-passionfruit ice cream. It is VERY good.
This did push the capacity of my little ice cream maker, so you might want to reduce quantities a bit. But this is what I made.
Mango & Passionfruit Ice Cream
1 c. mango-passionfruit curd (plus more for topping)
1. Prepare ice cream bowl the night before (mine requires freezing overnight.)
2. Whisk all ingredients except the curd together until the sugar dissolves, pour into ice cream bowl and churn following manufacturer’s instructions.
3. After about 10-15 minutes, it should be starting to look ice cream-ish. Add in passionfruit curd. (Could you just add it in at the beginning? Probably, but I didn’t try that, so no guarantees!) Continue to churn until you reach soft-serve consistency — generally 25-40 minutes total.
(Alternately, you should be able to make the vanilla ice cream, transfer it to a container, add the mango-passionfruit curd, then use a knife to drag it through, creating a ribbon of curd through the vanilla ice cream. I haven’t tried that yet, though!)
4. Transfer to an airtight container and freeze. (When I pulled mine out the next day, it was a soft frozen consistency, easy to eat with a spoon, creamy and delectable.)
5. Serve with a little more mango-passionfruit curd dolloped on top. Whipped cream and/or hot fudge would also go very nicely.
NOTE: For a Sri Lankan-style ice cream sundae, consider this ice cream with plenty of fresh mango, banana, avocado, a little drizzle of lime-ginger syrup to tie it all together, and some salted roasted cashews on top!
NOTE 2: Curd recipe is here.