Passion Fruit Macadamia Nut Ice Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
Adapted from Spain and the World Table, by The Culinary Institute of America.
  • 1-2/3 cups heavy cream
  • 2/3 cup milk
  • 1/3 cup granulated sugar
  • 1/3 of a vanilla bean, split lengthwise and scraped
  • 4 egg yolks
  • 1/2 cup passion fruit puree
  • 1/4 cup roughly chopped macadamia nuts (or hazelnuts as in original), plus more for garnish
  • edible flowers, such as nasturtiums or pansies, for garnish (optional)
  1. In the saucepan, stir together the heavy cream, milk, granulated sugar, and vanilla bean. Bring to a simmer over medium heat, about 10 minutes. Remove from heat and cover. Allow to steep for about 15 minutes.
  2. Pour 1 cup of ice and 1 cup of water into the large bowl.
  3. In the medium bowl, whisk together the egg yolks and sugar. Return the cream mixture to the burner and bring back to a simmer over medium heat. Ladle 1/2 cup of the cream mixture into the eggs and whisk slowly to temper. Pour all the egg yolk mixture into the saucepan and whisk over medium-low heat. Stir constantly with a wooden spoon until the mixture thickens and your finger leaves a trail on the spoon.
  4. Strain the mixture into the medium bowl and set it in the ice bath. Whisk in the passion fruit puree. Cool in the ice bath, stirring constantly, until the mixture cools completely. Cover and refrigerate for at least 4 hours or overnight.
  5. Prepare your ice cream freezer according to the manufacturers directions. Freeze the custard in the machine, and add the chopped macadamia nuts during the last five minutes of churning. Transfer to another container and freeze for two more hours before serving.
More Information

medium heavy saucepan with lid
large bowl
medium bowl, one that will nest inside the larger bowl
ice cream freezer

Recipe Notes

Prep time does not include freezing.
Recipe by Andrea Meyers at