• Before beginning anything, make sure your ice cream maker is frozen and prepped!

PASSION FRUIT REDUCTION

• Slice the passion fruits and scoop out the flesh, seeds, and juice. Place into a small saucepan, then add the granulated sugar and water and stir to combine.
  4 fresh passion fruits1, ½ cup (100g) granulated sugar, ¼ cup water
• Heat the saucepan on the stove over medium-high heat, bring to a boil, then reduce to simmer and stir continuously for 8-10 minutes until the consistency thickens. You're looking for a consistency similar to warmed honey.
• Allow the mixture to stop bubbling, then work quickly but carefully to strain the mixture through a mesh sieve and into a medium size bowl or glass measuring cup with a spout. The mixture will get very sticky as it cools, which is why you'll need to work quickly. You will wind up with about ⅓ cup of syrup/reduction after straining.
• In another medium size bowl or measuring cup with a spout (this is my favorite brand/size for this step), combine the heavy cream, milk, vanilla extract, and salt, and whisk to combine.
  1 cup (240mL) heavy cream, ½ cup (120mL) whole milk, ½ teaspoons vanilla extract, ⅛ teaspoon salt
• Add the strained passion fruit reduction to the cream/milk mixture, warming it if necessary to help ease it out of the bowl/measuring cup. Whisk or stir vigorously to combine completely.
• Very important step: allow the mixture to chill in the refrigerator for at least 30 minutes and up to 1 day. If your mixture is too warm, your ice cream will not set. This means that if your reduction was very warm, it could take longer than 30 minutes to chill.

ICE CREAM

• Place prepared ice cream maker attachment onto stand mixer fitted with the dasher.
• Turn on the mixer so dasher is rotating and slowly pour ice cream mixture into the canister. Process according to manufacturer’s directions (it should take about 20-30 minutes).
• When ice cream is finished churning, remove the ice cream maker from the mixer. Transfer the ice cream to a freezer-safe container² and freeze for at least 2 hours.