It has been a while since I made a frozen yogurt recipe. I love the addition of yogurt to a scoop, as it imparts a tangy flavor that pairs well with the sweetness of fruit and sugar. One of my all time favorite yogurts is Lemon Yogurt with Blueberry Sauce. When I came across a recipe for Passion Fruit Yogurt in Jeni’s ice cream book, I knew I had to try it. I fell in love with passion fruit on my honeymoon to Hawaii. The fruit grows wild and is widely available to chefs, making it a popular ingredient in menus across the islands. We picked some from the road on the long car ride to Hana on the East side of the island. The bright orange pulp is sweet and tart and fruity, kind of like fruit punch but way better.
I found out when I moved to New Orleans that passion fruit can grow wild in Louisiana as well, but I have yet to find some growing on a vine. No matter; I found some frozen whole passion fruit at a local Asian market which worked really well. As I expected, the scoop is tart, sweet, and tangy, and one of my new favorites! Enjoy!
Passion Fruit Frozen Yogurt
Method from Jeni’s Splendid Ice Creams at Home
Makes one quart
1 quart plain whole milk or low-fat yogurt
1 1/2 cups whole milk
2 Tablespoons cornstarch
2 ounces cream cheese, softened
1/2 cup heavy cream
2/3 cup + 3 Tablespoons sugar, divided
1/4 cup light corn syrup
6 large or 8 medium passion fruits
To prepare yogurt, place a sieve over a medium bowl and line the sieve with two layers of cheesecloth. Scoop yogurt into the sieve, cover, and refrigerate for 6 to 8 hours (liquid will drain from yogurt). Discard liquid and measure 1 1/4 cups strained yogurt. Set yogurt aside for use in base.
To prepare passion fruit syrup, once again set a sieve over a medium bowl. Cut each passion fruit in half and scoop every last bit of pulp and flesh into the sieve. Using a spoon or spatula to push the fruit through the sieve, separating the seeds. Once strained, measure 1/2 cup passion fruit pulp. Set a small saucepan on the stove and add pulp and 3 Tablespoons sugar to the pan. Bring to a boil over medium-high heat, stirring occasionally. Heat until sugar is dissolved then remove from heat. Let cool completely.
To make the frozen yogurt base, begin by mixing 3 tablespoons of the milk with the cornstarch to make a slurry. In a large bowl, whisk the cream cheese until smooth. Set a fine mesh sieve over the bowl and set aside. Fill a large bowl with ice water and set aside.
Combine the remaining milk with heavy cream, remaining 2/3 cup sugar, and corn syrup in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 4 minutes. Remove from heat and off the heat gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually pour the hot milk mixture (through the sieve) into the cream cheese and whisk until smooth. Pour reserved 1 1/4 cup strained yogurt and passion fruit syrup. Whisk until smooth. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool, about 20 minutes.
Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.