I've been making ice cream for quite sometime now but often I find them too hard and icy which is no fun at all and a bit disappointing. Got fed up with my passed failures that this time instead of using a local brand cream, I went all out and got myself an imported whipping cream. When I was making the custard base it looks the same but the smell is different and the end product is definitely not the same. It's soft and silky! Very creamy! To add a bit of crunch, I added a little bit of the seeds just for texture. My only complain with this is that the yield is so small that there is hardly anything left.
- Mix together passion fruit puree and 1/2 cup cream in a large bowl. Set a strainer over the bowl.
- Heat milk, sugar, salt and remaining cream till warm. In separate bowl, whisk yolks, slowly pour warm mixture into yolks, whisking constantly. Scrape the warmed yolks mixture back into the saucepan.