Straya's Finest Passion Fruit & Tropical Crunch

My friend brought me passion fruit pulp all the way from dOwN uNdEr so in return he got birthday ice cream layered with passion fruit curd and sprinkled with crunchy granola containing banana, coconut and pistachios.

Ingredients

    8 ozColes passion fruit in syrup

    25 gButter

    1Whisked egg

    ¼ cupSugar

    1 tbspLemon juice

    8Egg yolks

    2 cupsHeavy cream

    1½ cupWhole milk

    ¾ cupSugar

    ¼ tspSalt

Directions

  1. We're making passion fruit curd first! Combine the passion fruit pulp, butter, egg, sugar and lemon juice in a saucepan. Put it over medium heat.
  2. Cook it, stirring constantly, until it boils and starts to thicken. Take it off the heat and let it cool completely.
  3. For your granola, choose something with some tropical flavors. I found one that had dried banana, pistachio, and bits of coconut in it.
  4. Prepare a large bowl filled with ice water with a smaller bowl sitting in the water. This will be used to cool the cooked custard later.
  5. Combine the milk, heavy cream, and 1/2 cup white sugar in a medium saucepan and heat over low to medium heat.
  6. Meanwhile, whisk together the egg yolks with the remaining 1/4 cup sugar in a separate bowl. Once steam is coming off of the heated milk/cream in the saucepan, pour a splash into the egg mixture while whisking it continuously.
  7. Continue to add small amounts of the milk/cream to the eggs while whisking until you've added all of it into the separate bowl.
  8. Pour the combined mixture back into the saucepan and set over low to medium heat. Stir continuously with a rubber spatula or wooden spoon.
  9. After stirring for several minutes the custard will start to thicken. Once you can pick up the spatula or spoon and the custard sticks to it, hold it horizontally and run your finger through the custard. If it leaves a trail that stays, your custard is ready.
  10. Take it off the heat and strain the custard into the bowl set over the ice bath. Stir for about 5 minutes until the custard has cooled.
  11. Place the custard in an airtight container and let the it cool completely in the fridge (this is important people!) for at least 4 hours, but preferably overnight.
  12. Once it's ready, churn it according to your ice cream maker's instructions until it's the consistency of soft servce. When it's finished and you're transferring the ice cream to its container(s), layer it with globs of the passion fruit curd and handfulls of the granola. The more passion fruit in a bite the better. You can eat it right away for a softer texture, or freeze it for later.
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