Passion fruit macadamia ice cream by David Lebovitz

Ingredients for 1 servings:

• 480 ml whipped cream
• 240 ml whole milk
• 150 g sugar
• 1 pinch of salt
• 5 egg yolks, size L
• 60 ml passion fruit juice (concentrate)
• 125 g macadamia nuts, roasted and chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 12 minutes; Total time approx. 12 hours 32 minutes

Take 240 ml of the cream and add it to a saucepan with the whole milk and a pinch of salt. Heat over moderate heat, stirring occasionally, until the sugar is dissolved; this takes about 3-4 minutes. Prepare an ice bath in a large bowl and place a metal bowl with a capacity of at least 1.5 liters into it. Pour the remaining cream into the metal bowl and place a fine sieve on top of the bowl. In a medium-sized mixing bowl, thoroughly whisk the egg yolks. Pour the warm cream mixture into the egg yolks in a stream, stirring constantly. Pour everything back into the saucepan and place it over a pan of simmering water over low heat, stirring constantly, for about 4-8 minutes until it thickens and coats the back of a wooden spoon when blown on (to form a rose). A thermometer is helpful and should measure between 80 and 82 °C. Under no circumstances should the cream be allowed to boil. Immediately strain the cream through the sieve into the metal bowl with the now-cold cream. Stir the mixture in an ice bath until it cools below 21°C. Stir in the passion fruit juice concentrate. Let the base chill in the refrigerator for at least 4 hours, or overnight if desired. Prepare in an ice cream maker according to the manufacturer’s instructions, stirring in the nuts just before the end of the freezing time. Transfer the ice cream to an airtight container and let it chill in the freezer for at least 4 hours. It can be stored for up to 2 weeks.