PASSION FRUIT ICE CREAM WITH RUM-VANILLA CARAMEL SAUCE
Provided by Ayesha Curry
Categories dessert
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the ice cream: Pour the cream into a large chilled bowl and whisk to firm peaks, either by hand or with an electric mixer. Pour the sweetened condensed milk into a second large bowl and mix in the vanilla and passion fruit nectar. In three additions, fold the whipped cream into the condensed milk until just combined. Pour the mixture into an 8 1/2-by-4 1/2-inch loaf pan and cover with plastic wrap, pressing lightly on the surface to keep air out. Freeze until firm, at least 4 hours and up to overnight.
- For the caramel sauce: Pour the sugar into a small saucepan with 1/4 cup water and set over medium heat. Add the lemon juice. Scrape in the seeds from the vanilla bean halves and add the pod. Bring the mixture to a simmer and cook, swirling the pan occasionally and brushing down the sides of the pot with a pastry brush as needed, until the sugar syrup is a dark amber color, about 10 minutes.
- Carefully add the cream--it may bubble up--and stir to combine. Whisk in the butter, a few pieces at a time. Add a pinch of salt, then whisk in the rum. Let the sauce cool until just warm, about 15 minutes.
- While the sauce is cooling, remove the ice cream from the freezer to soften. Serve the warm sauce over the ice cream.
COCONUT ICE CREAM WITH MANGO & PASSION FRUIT
Sweet mango and tangy lime make a great topping for ice cream in this easy, fruity dessert
Provided by Jennifer Joyce
Categories Dessert, Treat
Time 5m
Number Of Ingredients 5
Steps:
- Scoop the ice cream into bowls. In a small bowl, mix the mango with the lime and pour it over the ice cream. Spoon the passion fruit over the top and sprinkle over the toasted coconut.
Nutrition Facts : Calories 369 calories, Fat 21 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
PASSION-FRUIT ICE CREAM
Categories Ice Cream Machine Dairy Fruit Dessert Freeze/Chill Quick & Easy Summer Passion Fruit Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 quarts
Number Of Ingredients 6
Steps:
- 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 170°F on an instant-read or candy thermometer (do not let boil). Pour custard through a fine sieve into a clean bowl and cool completely. Stir in passion-fruit pulp, then chill, covered, until cold.
- Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.
- Available in Latino markets.
PASSION FRUIT CARAMEL SAUCE
Categories Sauce Fruit Juice Fruit Dessert Quick & Easy Winter Passion Fruit Boil Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Combine sugar, 1/2 cup water, and corn syrup in heavy large saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup turns medium amber color, swirling pan occasionally, about 8 minutes. Remove pan from heat. Whisk in butter, then passion fruit concentrate (mixture will bubble up). Simmer over medium-low heat until color deepens to rich brown and caramel thickens enough to coat spoon thickly, stirring occasionally, about 12 minutes. Transfer sauce to bowl. (Can be made 2 days ahead. Cover and chill. Rewarm slightly before serving.)
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4.2/5 (6)Category BakingCuisine AmericanTotal Time 1 hr 15 mins
- Preheat oven to 350°F, and a 9” springform cake pan with parchment and cooking spray. In a large sized mixing bowl, add the flour, baking powder, and salt, whisk together to combine. In a separate bowl or measuring cup, combine the milk and coconut milk until smooth.
- Add passion fruit pulp to a blender or food processor, process for 20-30 seconds. Pour the processed pulp over a fine mesh sieve, then discard the seeds and save the liquid. Add the liquid to a measuring cup with the heavy cream and stir to combine. Set aside for later.
- Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.
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