Passion-Fruit Salad With White-Pepper Ice Cream

Ingredients

For the ice cream:

• 6 large egg yolks
• 1 ½ cups milk
• 1 ⅓ cups heavy cream
• 1 ½ cups plus 1 tablespoon sugar
• 4 teaspoons freshly ground white pepper

For the fruit salad:

• 1 ½ cups passion-fruit puree (see note)
• 1 cup water
• 7 tablespoons sugar
• ½ pineapple, peeled, cored and cut into bite-size wedges
• 3 kiwis, peeled and cut into 8 wedges each
• 2 bananas, peeled and thinly sliced
• 3 passion fruits, halved, flesh scooped out (if unavailable, substitute 1 mango, peeled and pitted)
• 3 plums, diced

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    712 calories; 27 grams fat; 15 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 116 grams carbohydrates; 11 grams dietary fiber; 97 grams sugars; 8 grams protein; 263 milligrams cholesterol; 78 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. To make the ice cream, place the yolks in a large bowl and whisk until smooth. Place the milk, cream, sugar and pepper in a saucepan and bring just to a boil. Remove from heat and slowly whisk 1/3 of the hot liquid into the yolks. Whisk in the remainder. Strain mixture through a fine-mesh sieve and refrigerate until chilled. Freeze according to the ice-cream maker’s instructions.
2. To make the fruit salad, combine the puree, water and sugar in a small saucepan and bring just to a boil without stirring. Remove from the heat and cool. Combine the fruits in a large bowl and toss with the cooled fruit syrup. Divide the salad among 6 deep plates, and then top each serving with a scoop of ice cream.

• Available at specialty stores or from Adriana’s Caravan, (800) 316-0820.

30 minutes, plus freezing