Not Going Crazy in the Heat -- Passion Fruit Ice Cream

Sweet, tangy, oh-so tropical.

So here is what you need:

Ingredients

• 2 cups thawed frozen passion fruit juice
• 1-1/2 cups whole milk
• 1-1/4 cups heavy cream
• 1 cup sugar (divided, see recipe)
• 1/4 teaspoon salt
• 5 large egg yolks
• 1-1/2 teaspoons vanilla extract

Instructions

1. Pour the passion fruit juice into a large saucepan and cook over medium heat, stirring constantly. Continue to cook for about 15 to 20 minutes until it reduces to 1 cup. Set aside while you prepare the custard.
2. Place a strainer on top of a bowl and set aside. 
3. Add the milk, cream, 3/4 cup of sugar, and the salt to a saucepan over medium heat. Stir until the mixture is warm.
4. In a separate bowl beat the yolks with the remaining 1/4 cup sugar.
5. Whisk a cup of the warm milk mixture into the yolk mixture. Continue whisking until well combined then pour it into the saucepan with the rest of the warm milk mixture. 
6. Stir the mixture constantly while you heat it over medium heat. Continue heating and stirring until an instant-read thermometer reads 160°-180°F. (make sure the mixture does not boil).
7. Pour the custard into the strainer that is set over a bowl to remove any bits of cooked egg yolk.  
8. Stir in the vanilla and the passion fruit then cover the mixture and place it in the fridge to chill. 

Ice cream machine:

1. Pour the custard into an ice cream maker and follow the manufactures instructions for churning ice cream. 
2. Transfer the ice cream to an airtight container and freeze for 3 to 4 hours.