There are two instances in a year that I always feel down and a little blah. They’re my biannual blues and it always occurs on the first day of the year and on the first day of autumn. Simple explanation is that I loathe it when good things must come to an end. And the “good things” that I hate to let go of are the Christmas holidays and the three months of summer.
Oh summer! How I miss you even though nothing has really changed in the last day or two *chortle*. It’s the season where I thrive the most on heatwaves and summer storms so when it’s over, the drama queen cortex in my brain kicks into gear and immediately thinks it’s a dire end to awesome weather, tropical fruits, bbqs, partying and swimming at the beach. I’m so frigging over-dramatic. But as usual, I’ll be clutching to the last vestiges of summer in any way I can. Ice cream? Check! Passionfruit? Holla!
My basic custard (or crème anglaise) recipe is one that I’ve been using for as long as I can remember. It use to be my biggest vice in high school especially when eaten with those ‘instant’ Betty Crocker cakes. Umm trashy. But it’s an essential base to make any flavoured custard, crème patissiere and of course, ice cream. I actually made this as a passionfruit crème anglaise for this dessert but after practically inhaling it all without a breath and almost swallowing the spoon in the process, I had to make more pronto. But this time, I decided to churn it. And it was brilliant. Smooth, soft, creamy but light and it was just the right balance of sweetness and passionfruit tang. It can’t get as simple as this. Now can we just have a few more weeks of summer? Please?
Passionfruit Ice Cream
300ml pure cream (35% fat content)
1 tsp vanilla extract
150g caster sugar
6 large egg yolks
200ml fresh passionfruit pulp, seeds and all (from approx. 8 passionfruits)
Add the cream, milk and half the sugar to a pan over low heat. Heat until bubbles appear on the sides but just make sure you don’t boil it. Remove from heat then stir in the vanilla extract.
In a large bowl, whisk the egg yolks and the remaining half of the sugar until pale and thickened. Stir through the passionfruit pulp.
While continuously whisking, add the a little of the hot cream mixture into the egg yolks to temper. Pour this mixture back into the saucepan with the rest of the cream.
Cook over the lowest heat while stirring continuously with a wooden spoon making sure to scrape the bottom. Cook until the custard is thick enough to coat the back of the spoon. When you run your finger through it, it should leave a clear line. On a thermometer it should be 77-80°C.
Do not be tempted to turn up the heat and do not boil otherwise it’ll curdle.
Pour into a bowl or container and chill it overnight or for at least 6 hours. Churn in your ice cream machine according to its instructions then freeze before serving.