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Vanilla and Passion Fruit Ice Cream

Vanilla and Passion Fruit Ice Cream

Recipe by icecreamcalc
Calories/100g

243

kcal
Sweetness

17

%
Yields

1.15

quarts/liter
Weight

1027

g

Ingredients

  • Cream (40%)
    320g

  • Milk (3%)
    350g

  • Skim milk powder
    49g

  • Egg yolk (2)
    36g

  • Passion fruit juice from fresh passion fruit, strained from pits.
    90g

  • Lemon juice
    15g

  • Sucrose
    130g

  • Dextrose
    35g

  • Vanilla bean
    1 bean

  • Stabilizer
    1.5g (blend of LBG, Guar, Lambda Carrageenan 4:2:1 ratio)
    0.86g:0.43g:0.21g

Directions

  • Add all dry ingredients to a bowl and mix well
  • Add milk, cream and egg yolks to a pot
  • Split the vanilla pod and scrape out the seeds then add the seeds to the pot
  • Cut the vanilla pod up in small pieces and add to the pot
  • Whisk in the dry ingredients
  • Slowly heat the mix to 85C/185F while stirring
  • Transfer to a zip-lock bag and chill in ice water
  • Add the passion fruit juice and lemon juice
  • Age in fridge overnight or at least four hours
  • Sieve the ice cream mixture and process it in the ice cream machine

Notes

  • Use your favorite stabilizer and modify weight as needed. More info on this page
  • If using milk/cream with a different fat % use the software to recalculate or this page

Detailed data

NameAmount
% Serving temp75 %
Added sugars16.11 %
Added sugars/Water28.58 %
Alcohol0.00 %
Alcohol/Water0.00 %
Butter fat13.80 %
Cacao fat0.00 %
Cacao fat/Water0.00 %
Cacao solids0.00 %
Cacao solids/Water0.00 %
Carbohydrates23.65 %
Carbohydrates/Water41.97 %
CarbsEU22.72 %
CarbsEU/Water40.32 %
Cost0.00
Density1.10 Kg/L
Energy from Protein16.6 kcal
Energy/100g243.50 kcal
Evaporation20.6 g
Evaporation %2.0 %
Fiber0.93 %
Fiber/Water1.65 %
Final water567.47 g
Final weight1006.95 g
Freezing point-3.3°C, 26.0°F
Gram per mL0.81 g/mL
HF0.00
Ice cream volume1.15 L
Lactose5.18 %
Lactose/Water9.19 %
Milk fat13.80 %
Milk fat/Water24.49 %
Mix volume0.92 L
MSNF9.38 %
MSNF/Water16.64 %
Other fat1.03 %
Other fat/Water1.82 %
Other solids2.10 %
Other solids/Water3.73 %
Overrun25 %
PAC normalized447.9
PAC se252.42
PACtot249.6
PACtot normalized442.9
POD172.54
Polyols0.00 %
Polyols/Water0.00 %
Protein4.23 %
Protein/Water7.50 %
Salt0.04 %
Salt/Water0.07 %
Saturated fat8.27 %
Saturated fat/Water14.67 %
Saturated/Unsaturated126.0 %
Serving temp-15.7°C, 3.7°F
Serving temp Corvitto-10.0°C, 14.0°F
Stabilizers0.15 %
Stabilizers/Water0.26 %
Sugar17.15 %
Sugar/Water30.43 %
Total fat14.83 %
Total fat/Water26.32 %
Total solids43.65 %
Total solids/Water77.45 %
Total sugars22.33 %
Total sugars label22.33 %
Total sugars label/Water39.62 %
Total sugars/Water39.62 %
TotCost0.00
Trans fat0.00 %
Trans fat/Water0.00 %
TSNF28.81 %
TSNF/Water51.13 %
Unsaturated fat6.56 %
Unsaturated fat/Water11.65 %
Water56.35 %
Weight1027.50 g

5 thoughts on “Vanilla and Passion Fruit Ice Cream”

    1. It can but if you add it when the mix is cold you are usually fine.
      The best is to actually add it just before you churn it in the machine.

  1. I did this with sea backthorn (havtorn) instead of passion fruit. Best ice cream ever, my guests said. Do you think it will work with lingon (have a lot in the freezer)?

  2. Liked it very much! I also include a passion fruit swirl at the end based on:
    https://www.seriouseats.com/fruit-syrup-for-swirled-ice-cream
    Very fresh!

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