Bo Friberg

Passion Fruit Ice Cream

Preparation info
  • Yield

    9 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. Combine the ice cream custard with the passion fruit pulp. If the custard has been made ahead and refrigerated, proceed to the next step. If not, chill the custard several hours or, preferably, overnight before proceeding.

  2. Process the cold custard in an ice cream freezer, following the manufacturer’s directions.
  3. Store the finished ice cream,