Passion-Fruit Salad With White-Pepper Ice Cream
- Total Time
- 30 minutes, plus freezing
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 6large egg yolks
- 1½cups milk
- 1⅓cups heavy cream
- 1½cups plus 1 tablespoon sugar
- 4teaspoons freshly ground white pepper
- 1½cups passion-fruit puree (see note)
- 1cup water
- 7tablespoons sugar
- ½pineapple, peeled, cored and cut into bite-size wedges
- 3kiwis, peeled and cut into 8 wedges each
- 2bananas, peeled and thinly sliced
- 3passion fruits, halved, flesh scooped out (if unavailable, substitute 1 mango, peeled and pitted)
- 3plums, diced
For the Ice Cream
For the Fruit Salad
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
788 calories; 27 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 135 grams carbohydrates; 7 grams dietary fiber; 113 grams sugars; 9 grams protein; 61 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
To make the ice cream, place the yolks in a large bowl and whisk until smooth. Place the milk, cream, sugar and pepper in a saucepan and bring just to a boil. Remove from heat and slowly whisk ⅓ of the hot liquid into the yolks. Whisk in the remainder. Strain mixture through a fine-mesh sieve and refrigerate until chilled. Freeze according to the ice-cream maker's instructions.
- Step 2
To make the fruit salad, combine the puree, water and sugar in a small saucepan and bring just to a boil without stirring. Remove from the heat and cool. Combine the fruits in a large bowl and toss with the cooled fruit syrup. Divide the salad among 6 deep plates, and then top each serving with a scoop of ice cream.
Tip
- Available at specialty stores or from Adriana's Caravan, (800) 316-0820.
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