Passionfruit, to be specific. But dead people don’t eat ice cream, so it just means more for me.

I just wrote a whole post about this ice cream and my dad, who was my best friend and who passed away in 2005. It was really good, filled with humor, pathos, and brilliant photography. Do you have any idea how hard it is to take pictures of fricking ice cream?  I’ll tell you: really fucking hard.

And then WordPress ate it.

Father’s Day is rough enough as it is and I can’t bring myself to sit here and re-write it, but I don’t want to deprive anyone of delicious, delicious ice cream. So recipe after the jump, and my apologies for the lack of real post.

ETA: Okay, okay, here’s a tidbit. So I have my dad’s high school yearbook from 1951, and each graduate’s photo is accompanied by a painfully wholesome description: “Jimmy is sure to be a great asset to the Army,” “Susan always has a ready smile and a helping hand.” My dad’s? “Rudy is a treat for all the ladies.”

Awww, yeah.

Passionfruit Ice Cream

3/4 c. passionfruit pulp, thawed
1 1/2 c. heavy cream
3/4 c. while milk
5 egg yolks
1/2 c. sugar
1/8 tsp. pure orange oil

Mix the passionfruit and half the heavy cream together in a large bowl. Set aside.

In a saucepan over medium heat, warm the milk, remaining cream and sugar together until the mixture is hot and the sugar is dissolved. Gradually whisk half the hot milk into the egg yolks to temper them, then stir the eggs back into the saucepan. Heat the custard, stirring constantly, until it coats the back of a spoon.

Pour the custard through a strainer into the passionfruit mix. Add the orange oil and whisk to combine. Chill over an ice bath or in the fridge, then churn according to your ice cream maker’s instructions.