Passion Fruit Ice Cream
1 1/2 cups sugar
3 large eggs
3 cups heavy cream
1 1/4 cups thawed frozen passion-fruit pulp
1 tablespoon vodka
Whisk together sugar and eggs. Heat cream in a 2 1/2- to 3-quart heavy saucepan over moderate heat until it just reaches a boil, then add hot cream to egg mixture in a slow stream, whisking. Pour custard into saucepan.
Cook custard over moderately low heat, stirring constantly, until it registers 170bF on an instant-read or candy thermometer (do not let boil). Pour custard into a clean bowl and cool completely. Stir in passion-fruit pulp and vodka, then chill, covered, until cold.
Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.
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