I must admit, this was my first dealings with passion fruit. I have seen plenty of recipes with the fruit, but never been particularly intrigued. Slightly curious, yes, but not enough to make the recipe. That is, until my husband got me a new fancy ice cream maker for my birthday this year. I’ve always had the bowl for my kitchen aid, but if it was particularly hot out, the ice cream wouldn’t harden properly. Very frustrating. So, now I have no excuse to not crank out ice cream on a regular basis. I have already made a few kinds since my birthday in March, one being the beloved strawberry-sour cream ice cream. And another, being this amazing frozen yogurt.
I was flipping through my ice cream cookbooks trying to decide what to make, when I came across this passion fruit frozen yogurt. I thought that it was high time I try my hand with the fruit. Ekk, I can’t believe how much I have been missing. This frozen yogurt is so.good. I think I may have let the kids each try a bite fresh out of the machine, but then I totally hoarded the rest for myself. When asked about the ice cream, I would answer vaguely and quickly change the subject. In my defense, the kids don’t recognize the difference between store brand ice cream verses ice cream I’ve made. So someone who appreciates homemade should be the one that enjoys it. Right? Or maybe that is what I tell myself… Ahh, parenting.
Anyway, go grab a handful of those weird knobbly fruits at the store before they are out of season and make this frozen yogurt right away! If you are on the fence about frozen yogurt, don’t be afraid to make this. It doesn’t have that typical bland and sour taste you’ll find in storebought frozen yogurts. This has heavy cream in it after all! It’s perfectly sweet and so so creamy and delicious. I think I may need to make more of this asap.
Recipe adapted from Jeni’s Splendid Ice Creams at Home
- 1 quart plain yogurt (low fat or full fat work fine)
- 1 1/2 cups whole milk
- 2 Tablespoons cornstarch
- 2 ounces (4 Tablespoons) cream cheese, softened
- 1/2 cup heavy cream
- 3 Tablespoons plus 2/3 cup granulated sugar, divided
- 1/4 cup light corn syrup
- 6 large or 8 medium passion fruits
- Fit a mesh sieve over a large bowl and line with 2 layers of cheese cloth. Scoop the yogurt into the lined sieve and cover with plastic wrap. Place in the refrigerator for 6-8 hours to drain. Discard the liquid and measure out 1 1/2 cups of the strained yogurt. Set aside.
- Set another mesh sieve over a bowl. Slice the passion fruit in half and scoop out the flesh and place in the sieve. Using a rubber spatula, press the fruit through the sieve, leaving the seeds behind. Discard the seeds or save for your breakfast.
- Place the strained passion fruit pulp in a medium saucepan and combine with 3 tablespoons sugar. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and let cool.
- Mix 3 tablespoons of the milk with the cornstarch in a small bowl until smooth.
- In a separate bowl, stir the cream cheese until smooth.
- Combine the remaining milk, heavy cream, 2/3 cup sugar and corn syrup in a large saucepan. Bring to a rolling boil over medium-high heat, and let boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch mixture. Bring to a boil again over medium-high heat, and and cook, stirring with a rubber spatula until slightly thickened, about 1 minute. Remove from the heat.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the reserved strained yogurt and passion fruit pulp until smooth. Cover the bowl with plastic wrap and refrigerate until completely chilled, preferably over night. (You can speed up the chill process by making an ice bath in a large bowl and place the ice cream mixture bowl in the ice bath).
- When the mixture has sufficiently chilled, freeze in your ice cream maker according to the manufacturer's instructions. Store in the freezer.