Saturday, February 15, 2014

Passion Fruit Ice Cream

If you are looking for a prolific fruit plant to grow in the southern half of Florida, Passion Fruit is very rewarding. This is what we gathered over the past two days. It is important to check under the vine once or twice a day as passion fruit should not be picked, but rather fallen fruit should be gathered to ensure ripeness. The variety of passion fruit that we sell bares fruit year round. Mid- February, we gather over 25 fruits per day. 


Passion fruit can be stored in the refrigerator for up to a week. 

For extended storage, the pulp can be scooped out and frozen in containers or ice cube trays. 

8 medium sized fruits will yield about a cup of pulp without seeds. 


To separate the seeds from the pulp, simply blend the pulp (with seeds) for a 15 seconds. Use a mesh strainer to strain out the seeds. Use the back of a spoon to press the pulp through. You can add a small amount of water to get the last bits of pulp through the strainer. The pulp can be used to make many things - syrup, jelly, ice cream, and more.

Passion Fruit Ice Cream  - eggless!

2 1/2 c. milk
1 c. passion fruit pulp (without seeds)
1 c. heavy cream
1 c. sugar

In a bowl, whisk ingredients together and then chill in the freezer for 30 minutes. Place ingredients in ice cream maker or stir every 30 minutes in the freezer. Store extra ice cream in airtight container in the freezer.





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