Medicated Passion Fruit Ice Cream

Autumn in California means passion fruit season! The markets are packed with these purple orbs filled with bright, tangy pulp and crispy seeds. You can even find the passion fruit vines growing wild around the city. I was lucky enough to score some from a buddy who grows. Since it's still fairly warm here in Cali, I'm whipping up some no-churn ice cream! 

Medicated Passion Fruit Ice Cream
Serves 4-6

• 1 14-oz can sweetened condensed milk
• 3 Tbsp Sous Weed dulce de leche
• 1 1/2 cups heavy cream, cold
• Pulp and seeds of 6 passion fruit
• 1 tsp vanilla extract

1. Whisk together the sweet condensed milk, Sous Weed dulce de leche, vanilla extract, and the passion fruit pulp. 
2. Using a blender or stand mixer--blend or whip the heavy cream until it holds stiff peaks, about 3 minutes.
3. Using a spatula, fold the whipped cream into the passion fruit and condensed milk mixture. Keep mixing until smooth.
4. Transfer the ice cream base to a freezer safe container and cover with a piece of plastic wrap pressing it against the liquid surface to prevent ice crystals from forming.
5. Freeze for at least six hours and enjoy within two weeks!

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