Mango Passion ice cream
Two great fruit flavours meld into a match made in fruit-Heaven!
  • 1 mango (puréed)
  • about 6 passion fruits (to join the purée)
  • 400 ml (about 1.7 cup) cream
  • 200 ml (about 0.85 cup) whole milk
  • 6 egg yolks
  • 125 ml sugar + 100 ml additional sugar (or fructose)
  • 1 tsp vanilla extract
  • 1 pinch of salt
  1. Peel and cut the fruits and fruit pulps (sieve off the passion fruit seeds), add 100 ml sugar (or fructose, if using) then purée the combined fruit meat with a handheld mixer or similar. Set aside for now.
  2. Prepare a classic custard base:Mix the cream, the milk, and the egg yolks,with the remaining sugar, the vanilla and the salt and put it all in sauce pan.
  3. Heat while whisking until the base reaches the so-called nappe stage (about 82º Celsius/179.6º F).
  4. Take off from the heat and set aside to cool down.
  5. Once somewhat cooled down, add the fruit purée and, preferably, chill the base further in your refrigerator for at least a couple of hours or over night.
  6. Churn in your ice cream machine or still-freeze using your ordinary kitchen refrigerator.
  7. Enjoy!
NOTE: Fruits tend to vary in size and content, so - as a rule of thumb /helping guideline,the total amount of combined fruit purée (mango + passion fruits) for this recipe should amount to about 400 ml (about 1¾ cup).