Passion Fruit Ice Cream

Name: Passion Fruit Ice Cream
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Passion fruit; 120g Light cream; 50g Caster sugar; 1 tablespoon Liquor; 1.2g Gelatine Tablets

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Passion fruit, once used to make mousse. In midsummer, it was entrusted with the task of ice cream. Passion fruit ice cream is rare, right? As far as I can see, there is no impression at all. Somewhat at a loss, and don't want to involve egg custard. Asking for help? No such leisure. There are still tricks. --adaptation! Since the mousse can be frozen, it is naturally feasible to interpret ice cream.
Sure enough, it seems to be pretty good looking like that. By analogy, another method of passion fruit ice cream quickly emerged.

Ingredients

75g Passion Fruit
120g Light Cream
50g Caster Sugar
1 tablespoon Liquor
1.2g Gelatine Tablets

Passion Fruit Ice Cream

1. Ingredients: 75 grams of passion fruit puree, 50 grams of fine sugar, 1 tablespoon of liquor sugar, 120 grams of animal fresh cream, 1.2 grams of gelatin flakes

2. Soak the gelatine slices in ice water until soft, remove and squeeze the water. Slightly heat the passion fruit puree in the microwave, add the gelatine slices, and stir until it melts. Add half of the sugar and stir until melted. Add the liquor and sugar liquid, stir evenly, and let it cool completely

3. Add the remaining sugar to the whipped cream and beat it into a thick, runny shape. Pour in the cooled passion fruit puree and mix well

4. Put the frozen freezer bucket into the ice cream machine, start it, pour the slurry, stir until it solidifies, remove the machine head, dig out the ice cream ball, put it into the cup, pour a little passion fruit puree on the surface, garnish with mint leaves

Tips:
1. Heating the puree does not need to be boiled, and the gelatine slices can be melted between 40 and 50 degrees Celsius;
2. The prepared passion fruit liquid needs to be completely cooled and then mixed with the butter to prevent the temperature from being too high to melt the butter.