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passion fruit cheesecake ice cream, passion fruit ice cream, passion fruit ice cream recipe, passionfruit ice cream

Homemade Passionfruit Cheesecake Ice Cream

Prep Time :30 minutes
Chill Time :5 hours
Total Time :5 hours 30 minutes
Serves: 8
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Ingredients

Ice Cream Custard Base

  • 8 oz cream cheese room temperature
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3 large egg yolks
  • 2/3 cup granulated sugar
  • 1/8 tsp salt

Passionfruit Glaze

  • 2 cups pure passionfruit juice
  • 1 cup sugar plus more to taste
  • 1 tbsp corn syrup
  • 2 tsp cornstarch or arrowroot starch
  • 2 tbsp cold water
  • 2 tsp vanilla bean paste

Graham Cracker Crumble

  • 1 sleeve graham crackers broken into pieces
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
US Customary - Metric

Instructions

Bake the graham cracker crumble

  • Bake the graham cracker crumble: Preheat oven to 350F and line a baking sheet with parchment. Break the graham crackers into rough pieces. Mix the melted butter with the sugar, pour over the crackers, and toss well to coat. Spread in a single layer and bake for 10-12 minutes. They'll be soft when they first come out, but will harden as they cool. Set aside to cool completely.

Make the passionfruit glaze

  • Heat the passionfruit juice, sugar, and corn syrup in a small saucepan over medium-low, whisking until the sugar dissolves. Stir in the vanilla. Mix the arrowroot starch with cold water to form a slurry, then whisk it in. Cook until thickened, then remove from heat and let cool completely.

Make the custard base

  • Combine the cream cheese, heavy cream, and milk in a saucepan and cook over medium heat until melted together, warmed through, and just beginning to simmer at the edges. Meanwhile, whisk the egg yolks and sugar in a large bowl until pale and creamy. Slowly ladle in about a cup of the hot cream mixture while whisking constantly to temper the eggs, then whisk in the rest. Pour everything back into the saucepan and cook over medium-low, stirring constantly, until it reaches 175F and coats the back of a spoon (do not exceed 185F). Strain through a fine mesh sieve, then stir in the salt and 1/3 cup of the cooled passionfruit glaze (reserve the rest for layering). Let cool to room temperature, press plastic wrap directly onto the surface, and refrigerate 2-4 hours or overnight.
  • Churn the custard base in an ice cream maker until it reaches soft-serve consistency, about 25 minutes.
  • Layer the ice cream, remaining passionfruit glaze, and cooled graham cracker crumble in a freezer-safe container, gently swirling with a knife. Cover the surface with plastic wrap and freeze for at least 4 hours before serving.

Notes

  • Use a thermometer to keep close watch on the custard — pull it at 175F and never let it exceed 185F, or the eggs will scramble.
  • Straining the custard removes any small bits of cooked egg for a perfectly smooth base.
  • I recommend the passionfruit juice linked above for the brightest color and flavor.
  • Taste your glaze before letting it cool. I like mine on the tart side, but add a touch more sugar if you prefer it sweeter.
  • Let the graham cracker crumble cool all the way before adding it in — it firms up as it sits.

Nutritional Information

Calories: 627kcal (31%)Carbohydrates: 68g (23%)Protein: 7g (14%)Fat: 38g (58%)Saturated Fat: 23g (144%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 180mg (60%)Sodium: 190mg (8%)Potassium: 368mg (11%)Fiber: 6g (25%)Sugar: 59g (66%)Vitamin A: 2221IU (44%)Vitamin C: 18mg (22%)Calcium: 134mg (13%)Iron: 1mg (6%)