Passion-Fruit Ice Cream

• 1 1/2 cups sugar
• 3 large eggs
• 3 cups heavy cream
• 1 1/4 cups thawed frozen passion-fruit pulp*
• Special equipment: an ice cream maker

1. Whisk together sugar and eggs.
2. Heat cream in a 2 1/2- to 3-quart heavy saucepan over moderate heat until it just reaches a boil, then add hot cream to egg mixture in a slow stream, whisking.
3. Pour custard into saucepan.
4. Cook custard over moderately low heat, stirring constantly, until it registers 170F on an instant-read or candy thermometer (do not let boil).
5. Pour custard through a fine sieve into a clean bowl and cool completely.
6. Stir in passion-fruit pulp, then chill, covered, until cold.
7. Freeze custard in ice cream maker.
8. Transfer to an airtight container and put in freezer to harden.
9. Available in Latino markets.

sugar, eggs, heavy cream, passion, cream maker

Taken from www.epicurious.com/recipes/food/views/passion-fruit-ice-cream-106604 (may not work)