Passion Fruit Ice Cream

• 1/2 cup (125 ml) fresh or frozen passion fruit pulp (from 6 to 8 fresh passion fruits)
• 1 cup (250 ml) heavy cream
• 6 tablespoons (90 ml) whole milk
• 7 tablespoons (85 g) sugar
• Pinch of salt
• 3 large egg yolks
• A few drops pure orange oil, or grated zest of 1 small orange (optional)
• Spoonful of passion fruit seeds (optional)

1. Mix together the passion fruit pulp and 1/2 cup (125 ml) of the cream in a large bowl.
2. Set a mesh strainer over the bowl.
3. Warm the milk, sugar, salt, and the remaining 1/2 cup (125 ml) cream in a medium saucepan.
4. In a separate medium bowl, whisk together the egg yolks.
5. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
6. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
7. Pour the custard through the strainer and stir it into the passion fruit and cream mixture.
8. Mix in a few drops of orange oil, if using, then stir until cool over an ice bath.
9. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
10. Add a spoonful of passion fruit seeds to the custard during the last few minutes of churning, if you wish.

passion, heavy cream, milk, sugar, salt, egg yolks, orange oil, spoonful of passion fruit seeds

Taken from www.epicurious.com/recipes/food/views/passion-fruit-ice-cream-379893 (may not work)