Directions:

Prepare the Passion Fruit Custard:
In a saucepan over medium heat, combine the passion fruit pulp, sugar, and milk. Stir until the sugar dissolves.
In a separate bowl, whisk the egg yolks. Gradually add a ladle of the warm passion fruit mixture to temper the eggs.
Slowly pour the egg mixture back into the saucepan, stirring constantly.
Cook on low heat until the mixture thickens and coats the back of a spoon (about 5 minutes).

Chill the Mixture:
Remove from heat, strain to remove any egg solids, and stir in the heavy cream and vanilla extract.
Cover and chill in the refrigerator for at least 4 hours or overnight.

Churn the Ice Cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
In the last few minutes, add the chocolate chips.

Freeze & Serve:
Transfer to an airtight container and freeze for at least 2 hours before serving.
Scoop, garnish with fresh fruit, and enjoy!

Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 270 kcal per serving | Servings: 6

Tips:

Use fresh passion fruit for the best tropical flavor.
Let the ice cream sit at room temperature for 5 minutes before scooping for a creamier texture.
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