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Cooking with Tamie: passionfruit ice cream

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
  1. Drop the 3T water onto the sugar and stir. The sugar should start to break down. Set aside.
  2. Halve the passionfruit, scoop out the pulp and strain the seeds so just the juice is left.
  3. 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.
  4. In a separate bowl, whip cream.
  5. Carefully fold egg white mixture into the cream.
  6. Freeze overnight. No need to stir.

pancakes

Served here with homemade Greek yoghurt pancakes, homemade chocolate topping and mint from our garden.

Categories: Bits Written by Tamie

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Tamie Davis

Tamie Davis is an Aussie living in Tanzania, writing at meetjesusatuni.com.

4 replies

  1. Sounds delish, and with pancakes and chocolate topping, what’s not to love? :) Is it ok to eat raw egg in Tanzania? I remember a childhood of not being allowed to lick the wooden spoon when cooking in Nepal!

    1. Oh gosh, I don’t know Phili! You can’t have raw milk but I haven’t heard any advice against raw eggs.

      There are two types of eggs – one kind of like free range and another type where the chickens are hyped up on chemicals. The latter is the standard and it took us months to learn that that was what we were buying from the market! We’re told the free range ones also have some kind of medicinal properties and they’re more expensive. We’re trying to find a mama who has chickens to sell us some of the free range type eggs but it sounds like without the chemicals the supply is a bit intermittent.

      1. The issue is risk of salmonella, partly from cross contamination from chook poo onto the shells (the exits for eggs and poo and rather close to each other!), but also in the eggs themselves. Hard core people in Australia would say you shouldn’t ever eat raw egg even here, but the risk is hugely decreased because our eggs get washed and refrigerated before they even make it to the shop….sorry to put a dampener on something so delicious!

  2. Oh, that’s very interesting Phili! Someone else said to me this week that the risk of salmonella is decreased with the chemical eggs but I don’t know how correct that is. Eggs are definitely nor refrigerated at the market though we refrigerate them when we get home! I know some other expats who wash their eggs. Can’t say we’ve gone in for that though. Everyone draws the line in a different place!

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