Passionfruit = Summer = Ice cream = Perfect combo!
We're not quite into Summer yet, but Mother Nature is dishing up a sampler. Brand-spanking new to the green grocer, I spotted these super fresh oversized Panama Passionfruits this week. Their amazing smooth skin (not all wrinkled like your favourite aunt) reddish/blueish in colour with snow flake spotting. Very pretty. The also yield much tart/sweet juice and seeds. But I'm convinced the real passion for passionfruit comes from the smell. After 'juicing' the fruit, my kitchen and fingers are awash with their aroma
So what to do with these delights...Pasionfruit ice cream, yum! If you're making it yourself, simply follow a standard Vanilla Ice Cream recipe and add 1 1/2 cups of strained passionfruit juice and 1/2 passionfruit pulp to the custard in the last 5 minutes of churning. Or add the juice and pulp to a softened pre-purchased 1 litre tub of ice cream. Scoop out the passionfruit shells, including the inner membrane, and freeze the ice cream inside the self-made little cups
