Homemade Passion Fruit Ice Cream with Syrup

In the blender, add the sweetened condensed milk, the heavy cream cartons, the concentrated passion fruit juice, and the whole passion fruit, with seeds.

Blend the mixture vigorously until you get a smooth cream and the seeds are broken, resulting in a yellowish cream with black specks.

Pour the blended mixture into a container with a lid and freeze for at least 6 hours; leaving it overnight is ideal for it to firm up completely.

While the ice cream is freezing, prepare the syrup: in a saucepan, mix one passion fruit (pulp), water, and sugar.

Cook the syrup over low heat, stirring occasionally to prevent foaming and boiling over, until it reaches a slight thickness.

Remove the syrup from the heat and let it cool completely before using.

Serve the firm passion fruit ice cream with the cool syrup on top.