How good does that look? That, my friends, is passion fruit ice cream, 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

Equipment

  • Ice cream maker

Ingredients
  

  • 500 ml whole milk
  • 125 ml whipping cream
  • ½ tsp vanilla extract
  • 5 egg yolks
  • 110 g caster sugar
  • 2-3 passion fruit
  • 100 g white chocolate cut into small chunks

Instructions
 

  • Heat milk, cream and vanilla in a heavy-based saucepan until at simmering point
  • Beat egg yolks with sugar until pale and thick
  • Slowly whisk hot milk mixture into the egg mix
  • Clean the saucpan and return mixture to the heat, stirring constantly until thickened to a custard
  • Pour custard into a heatproof bowl, cover and chill until cold
  • 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.

 

How difficult is homemade passion fruit ice cream?

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 (2015 prices).

 

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