Ice Cream Cookbook: Homemade Ice Cream, Gelato, Sherbet, and Frozen Yogurt Recipes with and without an Ice Cream Maker (Frozen Dessert Cookbooks Book 1) by Louise Davidson

Author:Louise Davidson [Davidson, Louise]
Language: eng
Format: epub
Publisher: The Cookbook Publisher
Published: 2020-07-23T00:00:00+00:00

Without an ice cream maker

In a large bowl add the condensed milk, heavy cream, and passion fruit pulp. Whisk to combine.

Stir until everything is combined and stir in the vanilla extract.

Meanwhile, in a medium-sized saucepan, heat the fresh passion fruit pulp with the sugar over medium heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.

In a small glass, mix the cornstarch with the water. This process is known as a slurry.

Mix the slurry in the saucepan with the passion fruit mixture. Whisk to combine.

Pour the mixture in a bowl and set aside. Let the whole passion fruit sauce cool completely.

Pour the mixture in a Pyrex or stainless steel 9x13-inch pan. And place in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mixer, beat the ice cream for 1 minute.

Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the ice cream is hardened. If at any point, the ice cream is too hard to beat, place it in the refrigerator until it becomes soft enough to beat.

In the last churning add the passion fruit sauce and beat the ice cream one last time, so the sauce will be evenly spread.

Serve right away or transfer the ice cream to an airtight freezer-safe container to serve it later.

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