Passion Fruit Ice Cream

Make the passion fruit swirl:

1. Stir the passion fruit pulp and the sugar to combine in a saucepan over medium to high heat.
2. Simmer 5-10 minutes until the sugar melts and the sauce thickens to a jelly-like consistency.
3. Set it aside to cool to room temperature. This could take anywhere from 30 minutes to an hour, depending on your kitchen.

Make the ice cream:

1. In a large bowl of a mixer, whip together the seedless passion fruit pulp and the condensed milk until frothy for about 8-10 minutes. Set it aside.
2. In a separate bowl, whip the cream to stiff peaks using a hand mixer or a stand mixer.
3. Fold the cream into the passion fruit/condensed milk mixture in batches. Do this gently because you do not want to force the air out of the cream. (The air helps with the texture of the ice cream.)
4. After all cream is folded in, pour the ice cream mixture into a freezer-safe dish.
5. Drizzle the passion fruit jelly on top. (I like to save about half of this to serve on top of the ice cream, but you do you!) Use the back of a spoon to swirl it in, making a figure eight movement to create a pretty swirl on top.
6. Cover with plastic wrap to contact and freeze at least 8 hours.
7. Scoop, top with additional passion fruit jelly, if desired, and a sprig of mint. Enjoy!

Bom Apetite!!