PASSIONFRUIT MERINGUE ICE CREAM {NO-CHURN}

{ SWEET AND TART PASSIONFRUIT CURD RIBBONED THROUGH CRUNCHY, CHEWY MERINGUE LACED VANILLA ICE CREAM. GET READY TO SCREAM FOR A CONE OF THIS ICE CREAM! }

{ INGREDIENTS }

FOR THE PASSIONFRUIT CURD

1/3 cup passionfruit pulp

75 grams caster sugar

60 grams butter, softened

2 egg yolks

 

FOR THE MERINGUES

2 egg whites

2/3 cup caster sugar

1 teaspoon vanilla extract

1/2 teaspoon white vinegar

 

FOR THE ICE CREAM

2 cups (500mL) whipping cream

1 (390 gram) tin condensed milk

2 teaspoons vanilla extract

{ METHOD }

Make the curd first. Whisk together all ingredients in a small, heavy-based sauce pan. Set over low heat, and cook while constantly stirring, for about 10-15 minutes or until the mixture starts to thicken. The curd will resemble a thick custard at this point. Remove immediately from the heat and pour into a clean jar or container. Refrigerate for an hour, or until cooled.

Preheat oven to 120C (250F) and line two baking trays with baking paper.

Place egg whites in the bowl of a stand mixer fitted with the whisk attachment, alternately use a handheld mixer and a large mixing bowl. Whisk until firm peaks form.

Add caster sugar 1 tablespoon at a time and whisk until sugar is completely dissolved. Whisk in vanilla and vinegar and beat until stiff, glossy peaks have formed.

Spoon meringue into small mounds on the baking sheets with a little space between them for spreading. Bake for 50-60 minutes. Then, leave the meringues in the oven, turn off the oven and leave the door slightly ajar until cooled completely. Then remove meringues to a wire rack to cool completely.

Now, let’s make ice cream! Line a loaf tin with two layers of plastic wrap and leave some overhang to cover the top once your ice cream is assembled.

Place the cream and condensed milk into the bowl of a standmixer fitted with the whisk attachment (or in a bowl using a handheld mixer) and beat until light and fluffy with a similar texture to whipped cream.

Add the vanilla and beat through.

Tear meringues into large chunks. Yes, all of them. Believe me, you want this ice cream packed with meringue goodness. Fold meringues through the ice cream mixture.

Pour 1/3 of the ice cream mixture into the prepared loaf tin. Spoon over a third of the passionfruit curd. Repeat layers until you have used up all the ice cream mix and all of the curd.

Gently fold plastic wrap over the top of the ice cream. Freeze for at least 8 hours, preferably overnight. Then serve in cups or cones.

 

Note:  

If you want a super-fast version of this ice cream you can use pre-made passionfruit curd and store-bought meringues. No shame in that ice cream game.

Prep time:  
Cook time:  
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+ 1.5 LITRES +

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Categories: SWEETS: NO BAKE.