Passion fruit ice cream with yogurt and tonka bean
Do you know this too? You buy Passion fruit juice (for example, for a cocktail evening) and then half remains. That's how I felt recently and so I thought I'd make a Passion fruit ice cream from it. What can I say, it is super tasty have become. So feel free to try it out and let me know what you think.
Normally I am someone who likes to use fresh ingredients, but here was Leftover recycling announced. Unfortunately, you can not simply transfer the recipe to fresh passion fruit (passion fruit). In the purchased juice is relatively little fruit content - in my case it was 25% - and in addition it also contains sugar.
If you are interested in a recipe with fresh passion fruit (or passion fruit), then write it in the comments and I'll be happy to test out the recipe again with fruit 😀.
The added Yogurt makes the ice cream creamy and dampens the acidity from the marcujas.
For an interesting additional flavor, I opted for the Tonka bean decided. This conjures up a hint of vanilla and bitter almond flavors in the ice cream.
Ingredients passion fruit ice cream
4 portions
- 340 g Passion fruit juice* (approx. 25% fruit content)
- 200 g yogurt (3.5% fat content)
- 100 g cream
- 20 g (Cane) sugar*
- 30 g Dextrose* (= dextrose)
- Tonka bean*
- 1 pinch of salt
Preparation passion fruit ice cream
- First boil down the passion fruit juice by half. Either you note the amount of liquid (e.g. with a wooden spoon) or you weigh it. In the end it should be about 170 g.
- Stir in sugar, dextrose and salt and simmer a little more until everything is dissolved. Turn off the heat.
- Add tonka bean grating, just a pinch or a little more depending on taste (please note the Tips). Stir in the rubbing and leave to infuse on the hot stove top for about 10 minutes.
- Then remove from heat and allow the syrup to cool to lukewarm.
- Stir in the yogurt. Either leave to infuse further in the refrigerator (e.g. overnight) or continue with the next step.
- Just before preparing the ice cream, whip the cream with a mixer until stiff and fold into the ice cream mixture.
The ice cream machine prepare and pre-cool for a few minutes, depending on the model. Switch on the mixer and pour in the passion fruit ice cream mixture (duration approx. 30 minutes).
Alternative Make ice cream in the freezer and mix well every 30 minutes with a hand mixer (total time about 4 hours). Please note that the ice cream becomes much harder when made this way.
If the ice cream is to be kept in the freezer for a longer period of time, let it soften in the refrigerator for about 20 minutes before eating.
Tips
- Tonka beans can now be found in every major Supermarket by the spices find or order online*.
- The tonka bean with a fine grater rub. For example I have these Grater*, which is very sharp and durable. But you can also use a cheaper grater without problems, for example, for nutmegs. After that the tonka bean again pack airtightto preserve the aroma.
- Since the tonka bean Coumarin contains, should not be used too much. But as long as one carefully dosed, it should not be a problem. It is very difficult to give a quantity, because it depends on how much of the ice cream is eaten and who eats it. Please be especially careful with children. For the amount of ingredients given here only one Pinch up to maximum few millimeters rub off the tonka bean. Too much tonka bean is usually much too dominant anyway.
English 
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Spanish
Dear Ice Cream Maker,
I'd like to try the ice cream, but I'm a little surprised at the absence of inulin and locust bean gum in the ingredients. Is that intentional?
Many greetings
Hello Alex,
this is actually one of my older recipes and therefore still without inulin and the like.
In the meantime, I would probably apply it like this (but not yet tested):
Passion fruit juice 380 g
Yogurt 265 g
Cream 133 g
Sugar 53 g
Dry glucose 40 g
Dextrose 80 g
Skimmed milk powder 26 g
Inulin 20 g
Locust bean gum 1 g
Guar gum 1 g
Tonka bean
Maybe you'd like to give it a try?
Kind regards
Thanks, I'd love to try it, but I think it would be much too sweet compared to your original recipe, wouldn't it? You add a lot less sugar & co after boiling down the juice.... Would you also whip the cream until stiff and fold it in at the end or add it directly to the pot?
Hello Alex,
You're right, the recipe would be without boiling down the passion fruit juice. So with the amount of liquid, the sweetness is already appropriate. I now make fruit milk ice cream varieties without heating the fruit component if possible, because cooking almost always changes the taste. However, you do need heated liquid so that the powders dissolve well.
You can do it in one of the following ways:
1. heat the cream and dissolve the solid ingredients in it. However, it is questionable whether the amount of liquid is sufficient. But this means that the cream is not whipped. However, you can whip the ice cream mixture before freezing.
or
2. slowly heat some of the passion fruit juice with the solid ingredients until everything is dissolved. Use as little heat as possible. Remove from the heat and add the rest. You can whip the cream in this version and fold it in.
If you want to make the recipe exactly as it was originally described, reduce the amount of sugar and dextrose in the new recipe by half.
Kind regards
For the sake of simplicity, I heated the juice and cream together to about 50 degrees yesterday morning and stirred in the solid ingredients (without guar seeds, but 2g carob seeds; and without tonka bean). Then leave to cool to 30 degrees, add the yoghurt and put in the fridge until the evening. In the evening, beat briefly with a hand blender, put in the ice cream maker and then in the freezer overnight.
And what can I say - thank you very much, the ice cream is a poem! The consistency and taste are simply heavenly 🙂
Dear Alex,
I'm delighted that the passion fruit ice cream turned out well. Thank you very much for your feedback and description of how you made it! 😀
Especially in the heat, ice cream is just the thing 😉 I hope you have lots of fun making ice cream.