Sep 26, 2011
Sep 20, 2011
Sep 16, 2011
Sep 11, 2011
Scorching and humid. For the last couple of weeks it's been this way. You perspire just sitting down doing nothing. It's not a nice feeling. The ACs are on 24 hours a day, sometimes 2 - 3 units are going at the same time. Our utilities company is smiling all the way to the bank.
Well, they're not getting any of this.
This was good for this weather. Light, refreshing, tangy, not too creamy ... somewhere between a sorbet and an ice cream.
I used up the last bottle of passionfruit jam for this.
Sigh ... hope the ice cream outlasts this weather .. I doubt it. This is a very small portion. It nicely filled a 480ml container.
For this recipe and instructions, please refer to the Strawberry Jam Ice Cream post. Just substitute the strawberry jam for the passionfruit jam and you're good to go. I used the 2nd recipe with the milk option so that it's not so cloyingly rich. But if you'd prefer a creamier version, feel free to use the 1st option using just cream.
Also, if you want a smoother texture, take the ice cream out of the freezer before it freezes solid and give it a quick whirr with an electric beater to break up the ice crystals. Put it back in the freezer. Do this a couple of times. This is if you're not using an ice cream maker (I don't have one and at the moment, I don't feel a need to have one). Leave to freeze overnight.
If you find it a little hard to scoop, allow to thaw a few minutes and enjoy!
Note: I saved some jam for the topping. Good stuff!