This passion fruit and white chocolate ice-cream was really easy to make in our Sage ice-cream maker

How good does that look? That, my friends, is passion fruit gelato, made in our new Sage by Heston Blumenthal ice-cream maker. Stuff of dreams, right? Now, imagine if every bite had a small chunk of white chocolate to go with the tang of all that passion fruit. I can see you nodding, so here you go…

Passion fruit and white chocolate ice cream

We’re reviewing the Sage by Heston Blumenthal Smart Scoop ice-cream maker this summer. It is a Lamborghini of a machine – large, shiny, does all the work for you and plays a retro tune at the end. It is so so shiny and impressive that I imagine it could tackle any one of my ‘beat it several times in and out of the freezer’ recipes and improve on them; but out of respect we chose to start with one of Sage’s own recipes, the passion fruit gelato. I just couldn’t resist the white chocolate…

Passion Fruit White Chocolate Ice-cream
  • 500ml whole milk
  • 125ml whipping cream
  • ½ tsp vanilla extract
  • 5 egg yolks
  • 110g caster sugar
  • 2-3 passion fruit
  • 100g white chocolate, cut into small chunks
  1. Heat milk, cream and vanilla in a heavy-based saucepan until at simmering point
  2. Beat egg yolks with sugar until pale and thick
  3. Slowly whisk hot milk mixture into the egg mix
  4. Clean the saucpan and return mixture to the heat, stirring constantly until thickened to a custard
  5. Pour custard into a heatproof bowl, cover and chill until cold
  6. Mix the custard with the passion fruit pulp and chocolate chunks, then pour into an ice-cream maker to churn until desired consistency is met.

Now I am a decent custard-maker, but somehow I managed to add the sugar to the heating milk, rather than the eggs. I decided to try and salvage things by cooling the milk before adding it to the eggs, so as not to end up with a scrambled mess. Then I reheated the whole lot to make the custard. It wasn’t perfect, and it certainly wouldn’t have passed for custard, but I’d made it, so I churned it. And my lovely shiny ice-cream maker saved the day. You would never have known. I blame the excitement of the chocolate.

Probably one of my saving graces was the Smart Scoop’s choice of automatic hardness settings. This recipe was set for gelato, so we got a nice soft creamy ice-cream, brought to exactly the right temperature automatically, without the need for constant checking. The machine will also keep your ice-cream at the perfect temperature for three hours once it’s ready. So I could put a mix on while I’m making the school lunches, and it would be ready and waiting for me when I’d finished the school run. Ahem.

Said custard disaster means I cannot show you the video of us making the ice-cream, complete with retro ‘ice-cream ready’ jingle. Which means I’ll just have to make another recipe soon. I’m thinking pink grapefruit sorbet next. Or maybe salted caramel ice-cream…

The Sage by Heston Blumenthal Smart Scoop was sent to us for review. It retails at £349.99.


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