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
- Ice cream maker
- 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
- 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).