When we were in Australia, I may have put on a few pounds. I blame the gelato. I suppose there was lot of wine in there too. But the gelato was to die for. I met a young Indian man who ran the gelateria by the Crown Casino in Melbourne. He was to me a kindred spirit. I love samples. Yes, this makes me about five years old. I drive Matt absolutely wild. But I want to make sure I get just the right one. Eating gelato is serious business. This gelato specialist instead of doing as all others and rolling his eyes because I wanted a second sample, he kept giving me more. He told me what which were not worth trying and what was worth a taste. In the end I probably tasted ten gelatos before I settled on passion fruit. It was perfection.
What did my favorite new friend do? He must have found me as likable as I did him because he gave me a scoop the size of my face. Way too big for a girl that likes fitting in her pants. I shared a little for once. But I couldn’t go home and not make my own. Not with passion fruit in season here.
Passion fruit are not the most flashy of fruits. They like dark brown little rocks about half the size of your fist. Don’t cut into them if they are smooth. Wait until they are significantly wrinkled because only then are they sweet enough to eat which may take a week or two. If you can’t find fresh passion fruit, look to buy passion fruit pulp which is more available in more locations.
In this recipe, I strained the mixture and removed the seeds because I prefer a smoother texture but feel free to leave them in if you don’t mind the texture because they do make the gelato look perhaps more interesting. Instead, I made a passion fruit sauce by taking the pulp from a couple passion fruits, the juice of one lime and some sugar. I cooked it over medium low heat for about 5-10 minutes, it thickens when cooled. I used a mixture of whole milk, reduced fat evaporated milk and cream because I wanted my custard to be more gelato like than ice cream like having less cream than milk but thought that the evaporated milk kept it from getting too icy.
- 1 ½ cup reduced fat evaporated milk (12 ounce can)
- 1 cup whole milk
- ½ cup cream
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 4 egg yolks
- 1 cup castor sugar divided (2/3 cup with egg yolks and1/3 cup with milk)
- 6 Tablespoons passion fruit juice/seedless pulp (takes about 1 cup pulp from 6-10 passionfruit, strained through sieve, alternatively buy passionfruit puree and strain out seeds to yield 6 T)****
- 1 T fresh lime juice
- Combine the evaporated milk, the whole milk, cream, vanilla extract, salt and ⅓ cup castor sugar in a medium saucepan over medium heat until the mixture just begins to simmer and have tiny bubbles on the edges. If you are using an instant read thermometer, this should be 180 degrees. Remove from the heat and set aside.
- Add the egg yolks and ⅔ cup castor sugar to the bowl of an electric mixer. Beat until thick and pale, then slowly – with the whisk running – pour in the cream mixture until fully incorporated.
- Clean the saucepan to remove any solids stuck to the bottom, return the cream and egg mixture to the pan and place on a low heat.
- Stirring constantly, simmer gently until the cream thickens and coats the back of a wooden spoon.
- Pour into a heatproof bowl and cool for several minutes.
- Meanwhile, cut the passionfruit in half, and transfer the pulp into a large liquid measuring cup, this should yield about a cup. Pour through fine meshed sieve to yield 6 Tablespoons seedless passion fruit pulp. Add to custard that has cooled somewhat.
- Cool to room temperature then cover and refrigerate the mixture fully- at a minimum of four hours to overnight until completely cool.
- Transfer the cream mixture to the bowl of an ice cream maker and follow manufacturer's instructions of machine for freezing.
- Cover and place in the freezer to set completely, at least a few hours.