Ice Cream

Passion Fruit Ice Cream

2 eggs
200 g sugar
200 g passion fruit purée
2 cups cream
1 cup milk


My brain


Pistachio-Caramel Ice Cream with Sea salt (and chocolate chips)

1/4 cup sugar (I used raw sugar)
2-3 tablespoons butter
1/4 - 1/3 cup crushed pistachios
1 egg
3 TBSP sugar (approximate)
1 cup half and half (approximate)
1/4 tsp almond extract (maybe less)
1/4 teaspoon vanilla extract (I used vanilla crystals)
1/4 cup chocolate chips (optional, finely chopped chocolate maybe preferable)
scant pinch coarse sea salt
  1. Melt the butter and sugar over low heat on the stove, whisking until it is golden brown. Remove from heat and add pistachios. Pour into a bowl and throw in freezer to cool.
  2. Whisk egg until thickened slightly. Whisk in sugar and extracts, then half and half.
  3. Pour egg/half and half mixture into ice cream maker and churn until thickened (15-25 min). add pistachio-caramel, sea salt, and chocolate (if using) once mixture is thickened.


Plum Ice Cream

2 eggs
100 g sugar
2 cups cream
8-10 fl oz plum sorbet base
to taste freshly grated nutmeg
0.5 cup plums, chopped and frozen
  1. whisk 2 eggs until they thicken slightly and are a pale yellow.
  2. Add .5 cup sugar, whisk until dissolved.
  3. Add 2 cups cream, whisk again.
  4. Stir in a generous cup of the plum puree used for sorbet, and grate in maybe a teaspoon of nutmeg.
  5. Freeze in ice cream machine, and add a half cup of chopped ripe plums at the very end.
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