I love the Rhodes brand of Granadilla pulp. I love how they packaged it so you can see how “seedy” the batch is before you by and the fact that the little containers are sturdy and easy to reuse. Since I made Lemon Curd a while back and found the recipe I used to be incredibly simple and the results are far better than anything you can buy in the shop I have been dying to try making other flavours. The recipe makes a lot more than I can eat on toast or crumpets in 3 days so I passed half of it on to my mom and turned the rest into ice cream.
Passion Fruit Curd
2 x 115g punnet Rhodes granadilla pulp
2 whole eggs
4 egg yolks
250ml castor sugar
60g butter at fridge temperature cut into small blocks
Sieve the seeds from the granadilla pulp and set aside. Place pulp in large bowl of double boiler or in a large glass/metal bowl that can fit snuggly over a small pot to make a double boiler. There must be enough space for about 1cm of water to bowl at the bottom of the pot without touching the bowl.
Turn on the heat to start heating the water in the pot. Add eggs (both the whole and yolks) and sugar to the pulp and stir well. Once the pot of water starts to simmer (not boil) place bowl on top of the pot and add blocks of butter. Stir well until butter melts completely and is incorporated into the mixture.
Continue stirring for another 10-12 minutes until mixture starts to thicken and coats the back of a spoon. Remove from heat and stir in the seeds you kept aside. Allow to cool before placing in the fridge to chill completely.
Place plastic wrap directly onto the curd to prevent a skin from forming. Chill overnight to allow to thicken some more and prepare the bowl of your ice cream maker (if using). This curd can be frozen (it makes about 500ml) and since it contains fresh eggs should be stored in the fridge and eaten within 3 days. I usually freeze half and eat/use the other half. Since it never freezes completely you don’t have to worry about defrosting before using. Just scoop out what you need and leave the rest in the freezer.
Since the curd already contains eggs and sugar (that would be added to the cream to make the ice cream base) all you need to do to turn this into ice cream is add:
750ml fresh cream
When you are ready to make the ice cream, lightly beat the cream until soft peaks form before adding adding 250ml of the curd. Mix well until pale yellow in colour and place in the bowl of your ice cream maker or freezer safe bowl.
If you don’t have an ice cream maker, you will need to let the mixture freezer for an hour before mixing briskly with a fork to break up the ice crystals. Repeat every hour as often as possible. The more you do it, the smoother your ice cream will be. If you are using an ice cream maker, follow the manufacturers instructions.
Freeze for at least 6 hours after churning before serving in pretty glass dishes .