The problem with making custard ice cream is that you’re left over with egg whites. I guess you could use them for pavlova, but that requires more cream than we generally get from our cow’s milk, especially after I’ve used a cup of it for the chocolate ice cream! Add to that needing to use our huge supply of passionfruit and here it is: passionfruit ice cream!
This is based on a recipe for berry ice cream that I’ve used in Australia though it’s a bit trickier to make in Tanzania because of the sugar. There are no options for raw, brown, white or caster. At the markets there are big tubs of sugar and you get whatever grade them happen to have. Most of the time it’s brown, with fairly big grains – it certainly changes the colour of what you’re cooking! (You can get more refined sugar at the western supermarket but it’s more expensive.) The big grains mean it doesn’t quite dissolve in the egg whites which is why I dissolve it a bit first.
Passionfruit ice cream
- 10 passionfruit (or 1/3 cup passionfruit pulp)
- 1 cup sugar, plus 3 T water
- 4 egg whites
- 1 cup cream
- Drop the 3T water onto the sugar and stir. The sugar should start to break down. Set aside.
- Halve the passionfruit, scoop out the pulp and strain the seeds so just the juice is left.
- Put dissolved sugar, passionfruit juice and egg whites in large mixing bowl and mix with beaters on full until the whole mixture has puffed up and become frothy and thick.
- In a separate bowl, whip cream.
- Carefully fold egg white mixture into the cream.
- Freeze overnight. No need to stir.
Served here with homemade Greek yoghurt pancakes, homemade chocolate topping and mint from our garden.
Tamie Davis is an Aussie living in Tanzania, writing at meetjesusatuni.com.