PASSION FRUIT ICE CREAM

Prepare the syrup: scoop out the pulp of one passion fruit and strain it through a sieve to remove the seeds.

In a saucepan, combine the strained passion fruit pulp, half a cup of sugar, and half a cup of water.

Cook the syrup over low heat for 5 to 10 minutes, watching so it doesn't boil over, until it thickens and the bubbles become larger and slower (light caramelization).

Turn off the heat under the syrup and let it cool completely before proceeding.

Prepare the ice cream base: In the blender, add one can of sweetened condensed milk, one box of heavy cream, and one cup of concentrated passion fruit juice.

Add the pulp of the other passion fruit (with seeds) to the blender mixture to add texture.

Blend all the base ingredients in the blender until a smooth mixture is obtained.

Transfer the blended base to a container with a lid.

Spoon drizzles of the cooled passion fruit syrup over the base in the container.

Using a knife, gently swirl the syrup so that it incorporates into the base without dissolving completely.

Cover the container and place it in the freezer for at least 6 hours, or until the ice cream is completely firm.