I was going to try to make this into a passion fruit meringue pie ice cream but after tasting it with just the passion fruit curd and meringue, I didn’t think it needed another ingredient. However, a few buttery biscuit crumbs such as digestives – sprinkled over the ice cream at the end, along with the crumbled meringue could be very nice too. I simply love the name passion fruit and all the wonderful connotations that come to mind with it. It truly is very exotic and even sexy as fruits go. Here in South Africa, we call them granadilla – a slightly less sexy name, and so for the benefit of a more international audience I shall refer to them as the former.
It’s worth making the components to this ice cream from scratch and in advance with the advantage that they make more than what you require. I have used my passion fruit curd, which is a lovely and easy recipe and lasts a few weeks in the fridge. I made this batch with the last of the season’s fruit recently and it’s perfect to spread on biscuits or cakes or simply spoon out the jar. It also freezes very well if you want to store it for a later occasion.
For the meringues I followed the recipe for these pink swirl meringues, simply leaving out the pink and making them smaller. I also adjusted the baking time to 1 1/4 hours and lowered the oven temperature to 110 C. Once they were baked I turned the oven off and allowed them to cool inside.
If however, you are able to find good quality meringues and passion fruit curd, it could save time by buying these in. This recipe would also be lovely with lemon curd and more along the lines of a lemon meringue ice cream.
I hope you enjoy my recipe as much as I enjoyed creating it.
Passionfruit meringue ice cream
- 2 free range eggs
- ¼ cup sugar
- 2 cups 500ml cream
- 1 cup 250ml milk
- ¾ cup passion fruit / granadilla curd
- 1 ½ cups broken up meringues (about 3 medium
- Beat the eggs and sugar with an electric mixer until pale and fluffy – about 3 minutes. This should double in volume.
- Add the cream and milk, mix briefly, then run it through an ice cream maker. About half way through the churn add a ¼ of a cup of the curd and continue to churn until the ice cream is as firm as it will go. When it’s at the point that it is ready to remove.
- Transfer the ice cream into a freezer proof container or lined metal loaf tin, mixing the meringue and remaining curd in as you go. Give it a rough mix then cover and freeze.
- Remove the ice cream from the freezer 10 minutes before you are ready to eat it, allowing it to soften.
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