i think this is my best yet… fig leaf base with homemade & foraged passion fruit curd swirl and dark chocolate stracciatella

i've used foraged ingredients for multiple ice creams: plum sorbet, lemon sorbet, persimmon, fig, and feijoa. now this!

i used jeni's base (https://www.saveur.com/article/Recipes/Jenis-Ice-Cream-Base/) recipe and steeped in fig leaves and used a passion fruit curd recipe i found on the sub, below. spinning in the melted chocolate (70& belize) was harder than i thought. using the KA freezer bowl, the paddle handles get in the way, and i ended up with some big bricks on top. the mixer started skipping before i was totally done, but happy for my first try at it. thanks to you all for your inspiration!

curd:

• 150 grams of Passionfruit pulp
• 100 grams of sugar (half a cup)
• 4 egg yolks
• 100 grams of unsalted butter, cubed & cold (a stick is 113g, so shave off 10% of a stick of butter)

All all ingredients together over med/low heat. Egg yolks will set at around 175-180 degrees Farenheit, and while stirring with my right hand, I have a laser thermometer in my left. Or you can use a regular thermometer. But you'll notice it thicken significantly after you pass the 170F. Or skip the thermometer completely and eyeball it. It took me about 7-8 minutes over low and then medium low heat above. After it thickens, I continue cooking it for like 60 more seconds, just in case.