Sweet and tart passionfruit curd ribboned through crunchy, chewy meringue laced vanilla ice cream. Get ready to scream for a cone of this ice cream! This is the best ice cream I have ever made. E-V-E-R. This fact is not only my opinion; I have verification from several sources including my very ice cream knowledgeable sister. So gather your ingredients, prime your ice cream taste buds (special taste buds dedicated to the art of ice cream), and get ready to scream for cone after cone of this creamy delight.
There are a few steps to making this Passionfruit Meringue Ice Cream, but none of them are difficult, and I’m going to give you a few short-cuts just in case you need this ice cream stat! We start with homemade passionfruit curd. I was lucky enough to be gifted a bag of delightfully scented ripe and ready passionfruits from my parent’s vine last weekend. If you can’t find fresh passionfruits though, you can use canned passionfruit pulp. We’re easy like that. My passionfruit curd recipe (first seen in these cupcakes) is a family favourite and we’ve been known to slather it on everything from sponge cakes, to cookies, to Monday morning toast. Once your curd is cooked up it needs to chill, which means you can move onto making the second part of this ice cream: meringues! This meringue recipe belongs to my Mum. From the beginning of time (well, as far back as I can remember) this woman has been whipping up the chewiest-centered, feather light, crispy-shelled meringues. I have so many memories of standing at the kitchen counter while she whipped egg whites and sugar into billow sugar clouds before spooning them oh so delicately onto baking sheets. The time between baking them and eating them seemed to stretch forever. Finally, Mum would open the oven door after it had cooled completely and she would pronounce them ready. And then, we would feast. Here I have taken those classic meringues, ripped them into large chunk and folded them into a quick no-churn ice cream base. Friends, frozen meringues wrapped in a cloud of cream and condensed milk is the closest thing to heaven I have found. Now that we have cooled passionfruit curd and crispy shelled meringues we whip up cream, condensed milk, and vanilla extract into fluffy perfection. Take your meringues rip them into large chunks (don’t worry, they’ll forgive you) and fold them into the cream cloud. If you can resist eating the whole bowl right there you layer your cream-meringue creation with the cooled curd and then leave it in the freezer overnight. This last step requires the most patience.
What emerges from the freezer all those hours later is simply perfection. This ice cream is like a pavlova suddenly imploded in the freezer. Rich, creamy ice cream, pops of bright buttery passionfruit curd, irresistibly sweet chunks of meringue. This ice cream is what dreams are made of.
Passionfruit Meringue Ice Cream (no-churn)
| gluten free | makes ~1.5 litres
note: if you want a super fast version of this ice cream you can use pre-made passionfruit curd and store-bought meringues. No shame in that ice cream game.
For the passionfruit curd
- 1/3 cup passionfruit pulp
- 75 grams caster sugar
- 60 grams butter, softened
- 2 egg yolks
For the meringues
- 2 egg whites
- 2/3 cup caster sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
For the ice cream
- 2 cups (500mL) whipping cream
- 1 (390 gram) tin condensed milk
- 2 teaspoons vanilla extract
- Make the curd first. Whisk together all ingredients in a small, heavy-based sauce pan. Set over low heat, and cook while constantly stirring, for about 10-15 minutes or until the mixture starts to thicken. The curd will resemble a thick custard at this point. Remove immediately from the heat and pour into a clean jar or container. Refrigerate for an hour, or until cooled.
- Preheat oven to 120C (250F) and line two baking trays with baking paper.
- Place egg whites in the bowl of a stand mixer fitted with the whisk attachment, alternately use a handheld mixer and a large mixing bowl. Whisk until firm peaks form.
- Add caster sugar 1 tablespoon at a time and whisk until sugar is completely dissolved. Whisk in vanilla and vinegar and beat until stiff, glossy peaks have formed.
- Spoon meringue into small mounds on the baking sheets with a little space between them for spreading. Bake for 50-60 minutes. Then, leave the meringues in the oven, turn off the oven and leave the door slightly ajar until cooled completely. Then remove meringues to a wire rack to cool completely.
- Now, let’s make ice cream! Line a loaf tin with two layers of plastic wrap and leave some overhang to cover the top once your ice cream is assembled.
- Place the cream and condensed milk into the bowl of a standmixer fitted with the whisk attachment (or in a bowl using a handheld mixer) and beat until light and fluffy with a similar texture to whipped cream.
- Add the vanilla and beat through.
- Tear meringues into large chunks. Yes, all of them. Believe me, you want this ice cream packed with meringue goodness. Fold meringues through the ice cream mixture.
- Pour 1/3 of the ice cream mixture into the prepared loaf tin. Spoon over a third of the passionfruit curd. Repeat layers until you have used up all the ice cream mix and all of the curd.
- Gently fold plastic wrap over the top of the ice cream. Freeze for at least 8 hours, preferably overnight.