Passion-Fruit Salad With White-Pepper Ice Cream
Published June 26, 1999
- Total Time
- 30 minutes, plus freezing
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Ingredients
FOR THE ICE CREAM
6 large egg yolks
1 ½ cups milk
1 ⅓ cups heavy cream
1 ½ cups plus 1 tablespoon sugar
4 teaspoons freshly ground white pepper
FOR THE FRUIT SALAD
1 ½ cups passion-fruit puree (see note)
1 cup water
7 tablespoons sugar
½ pineapple, peeled, cored and cut into bite-size wedges
3 kiwis, peeled and cut into 8 wedges each
2 bananas, peeled and thinly sliced
3 passion fruits, halved, flesh scooped out (if unavailable, substitute 1 mango, peeled and pitted)
3 plums, diced
Nutritional analysis per serving (6 servings)
135 grams carbs; 249 milligrams cholesterol; 785 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 27 grams fat; 1 gram trans fat; 7 grams fiber; 55 milligrams sodium; 10 grams protein; 113 grams sugar
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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Preparation
- 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.
Available at specialty stores or from Adriana's Caravan, (800) 316-0820.
Private Notes