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Passionfruit Gelato

Passionfruit Gelato

9 hrs 15 mins total time

30 mins active time

Medium

Makes 1 quart

Ingredients


Measurements:

  • ¾ cup (5¼ oz) superfine sugar
  • 2 tbsp water
  • ½ cup (4 fl oz) passionfruit pulp (about 6 passionfruit)
  • 2⅓ cups (19 fl oz) milk
  • ¾ cup (6 fl oz) heavy cream
  • 5 large egg yolks

    at room temperature

To serve:

  • Almond biscotti

Instructions

  • 1Put ¼ cup (2 oz) superfine sugar, water and passionfruit pulp in a small saucepan. Stir over medium heat for 1-2 minutes until sugar has dissolved. Bring to a simmer, simmer for 1 minute. Transfer to a small heatproof bowl. Allow to cool, then cover and refrigerate 1 hour until cold.
  • 2Pour the milk and cream into a medium heavy-based saucepan. Whisk gently over medium heat for 6-8 minutes until little bubbles just start to form around the edge of the pan, do not boil. Remove from the heat.
  • 3Put the egg yolks and remaining ½ cup (3 ½ oz) sugar in a heatproof bowl. Using a balloon whisk, whisk until pale and creamy. Pour ½ cup (4 fl oz) of the hot milk mixture over the eggs and sugar, whisk until well combined. Add the remaining milk mixture to the egg mixture, whisking to combine.
  • 4Wash and dry the saucepan. Pour the mixture back into the clean saucepan. Stir constantly with a wooden spoon over low heat for 10-12 minutes, until the custard has thickened and coats the back of the wooden spoon, do not boil.
  • 5Strain the custard into a clean heatproof bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 4 hours until cold.
  • 6Stir the passionfruit mixture into the chilled custard.
  • 7Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
  • 8Once the gelato is frozen, transfer to a freezer-safe container, just large enough to contain the gelato. Freeze for 4 hours or overnight for firmer gelato.
  • 9Scoop into bowls and serve with almond biscotti.
  • 10Store gelato in the freezer for up to 2 weeks. The gelato will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.