Passion Fruit Ice Cream

As a smart shopper, I like to outwit unsuspecting produce clerks who don’t know any better and mark down passion fruits that are ugly and deeply wrinkled, which actually indicates that they’re perfectly ripe and ready to use. I buy any and all, whether I need them right away or not, since the pulp freezes beautifully. You can find good-quality frozen passion fruit pulp in Latin markets as well (or see Resources, page 237). I like to add a drop or two of pure orange oil to augment the passion fruit flavor, but if unavailable, you can substitute a few swipes of freshly grated orange zest if you wish. To extract the pulp, cut each passion fruit in half at the equator and scoop the pulp and seeds into a nonreactive strainer set over a bowl. Use a flexible rubber spatula to press and extract as much as the precious pulp as possible, until the seeds look rather dry. You can freeze the fragrant pulp or use it right away. But save a few of the seeds to add back to the ice cream just after it’s churned.