I could have this dessert daily and never get tired of it.

Servings: 6

1 cup passion fruit pulp (fresh or canned)
1 cup granulated sugar
2 cups heavy cream
1 cup whole milk
4 egg yolks
1 teaspoon vanilla extract

Optional: can add frozen fruit of your choice into it.

In a medium saucepan, combine the passion fruit pulp and half of the sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves. Set aside to cool.

In a separate saucepan, combine the heavy cream, whole milk, and remaining sugar. Heat over medium heat until the mixture is hot but not boiling.

In a bowl, whisk the egg yolks until they are pale and slightly thickened. Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.

Gradually add the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

Remove from heat and stir in the vanilla extract and cooled passion fruit mixture.

Strain the mixture through a fine-mesh sieve into a bowl to remove any solids. Cover and refrigerate until completely chilled, at least 4 hours or overnight.

Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.

Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

For a dairy-free version, substitute the heavy cream and whole milk with coconut milk and coconut cream. If you prefer a less tangy flavor, reduce the amount of passion fruit pulp and increase the vanilla extract slightly. For a fun twist, fold in some white chocolate chips or swirl in a ribbon of raspberry sauce just before freezing. If you have picky eaters, consider making a half batch with a milder fruit like mango or peach to ease them into the unique flavor of passion fruit.