Passion Fruit Ice Cream
- 2 eggs, separated
- 1/3 cup sugar
- 1 cup light cream
- 1/4 teaspoon salt
- 1 cup passion fruit juice
- 1 tablespoon lemon juice
- 2 tablespoons sugar
Passion Fruit Ice Cream
Featured in the Honolulu Star-Bulletin on July 12, 2006.
Ingredients:
Directions:
- Beat egg yolks slightly; stir in the 1/3 cup sugar, the cream, and salt.
- In a saucepan, cook over low heat until mixture coats a spoon.
- Remove from heat; cool.
- Stir in juices.
- In small bowl of electric mixer, beat egg whites until soft peaks form; gradually beat in the 2 tablespoons sugar until stiff peaks form.
- Fold into cooked mixture.
- Pour into freezing tray and freeze until firm; stir once during freezing or freeze in an ice cream maker, following manufacturer's instructions.
Makes 8 servings.
Approximate nutrient analysis per serving:
100 calories, 6 g fat, 3 g saturated fat, 60 mg cholesterol, 85 mg sodium, 11 g carbohydrate, 0 g fiber, 10 g sugars, 2 g protein
