Passion-Fruit Salad With White-Pepper Ice Cream

• 6 large egg yolks
• 1 1/2 cups milk
• 1 13 cups heavy cream
• 1 1/2 cups plus 1 tablespoon sugar
• 4 teaspoons freshly ground white pepper
• 1 1/2 cups passion-fruit puree (see note)
• 1 cup water
• 7 tablespoons sugar
• 1/2 pineapple, peeled, cored and cut into bite-size wedges
• 3 kiwis, peeled and cut into 8 wedges each
• 2 bananas, peeled and thinly sliced
• 3 passion fruits, halved, flesh scooped out (if unavailable, substitute 1 mango, peeled and pitted)
• 3 plums, diced

1. To make the ice cream, place the yolks in a large bowl and whisk until smooth.
2. Place the milk, cream, sugar and pepper in a saucepan and bring just to a boil.
3. Remove from heat and slowly whisk 1/3 of the hot liquid into the yolks.
4. Whisk in the remainder.
5. Strain mixture through a fine-mesh sieve and refrigerate until chilled.
6. Freeze according to the ice-cream maker's instructions.
7. To make the fruit salad, combine the puree, water and sugar in a small saucepan and bring just to a boil without stirring.
8. Remove from the heat and cool.
9. Combine the fruits in a large bowl and toss with the cooled fruit syrup.
10. Divide the salad among 6 deep plates, and then top each serving with a scoop of ice cream.

egg yolks, milk, heavy cream, sugar, freshly ground white pepper, passionfruit puree, water, sugar, pineapple, kiwis, bananas, passion

Taken from cooking.nytimes.com/recipes/6913 (may not work)