Adapted from Spain and the World Table, by The Culinary Institute of America. Makes about 1 quart.
Diet Gluten Free, Vegetarian
Keyword dairy, macadamia nuts, nuts, passion fruit
Prep Time 30minutes
Cook Time 40minutes
Refrigeration & Freezing Time 12hours
Total Time 1hour10minutes
Author Andrea Meyers
medium heavy saucepan with lid
medium bowl, one that will nest inside the larger bowl
ice cream freezer
⅓vanilla beansplit lengthwise and scraped
½cuppassion fruit puree
¼cuproughly chopped macadamia nutsor hazelnuts as in original, plus more for garnish
edible flowersfor garnish, such as nasturtiums or pansies, optional
In the saucepan, stir together the heavy cream, milk, 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.
Pour 1 cup of ice and 1 cup of water into the large bowl.
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 ½ 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.
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. It should be very cold before churning.
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 at least three more hours before serving.