Time 10m Yield 6 cups Number Of Ingredients 5 Steps:
In a bowl, combine sweetened condensed milk, passion fruit juice, vanilla and salt. Stir until well mixed and set aside. In a bowl of a stand mixer with the whisk attachment, pour cold heavy cream and process on low speed until stiff peaks form, about 4 minutes. Scoop half the whipped cream into the condensed milk mixture and gently fold. Add condensed milk/whipped cream mixture to the remaining whipped cream. Fold again and pour the mixture into an ice cream tub. Level it out with a spatula, cover and transfer to the freezer for 5-6 hours or until frozen.
Time 5m Number Of Ingredients 7 Steps:
Start by putting your heavy cream in the freezer for 10 to 20 minutes, so it can be super cold! To make the ice cream, whisk together the sweet condensed milk and the passion fruit juice. Reserve. Using a hand or stand mixer, whip the heavy cream until it holds stiff, billowy peaks, about 3 minutes. Turn the speed to low and add the passion fruit/sweet condensed milk mixture. Mix just until combined. Transfer the ice cream mixture to a freezer safe container and cover with a piece of wax paper, pressing it against the surface to prevent ice crystals from forming. Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze. If making the sauce, drizzle over the ice cream before serving! In a saucepan, combine the passion fruit pulp, sugar and salt. Cook on medium low until it thickens slightly. Add the cornstarch dissolved in water and cook for a couple minutes longer, until thick. Remove from heat and let it cool to room temperature. Transfer to the fridge and chill for at least one hour before serving. It will keep in the fridge for up to a week.
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.
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.
Time 5m Yield 1 Number Of Ingredients 3 Steps:
Scoop your favorite vanilla ice cream into a dish, add 2 oz. of Baileys Original Irish Cream, smash up pretzels and sprinkle on to top.
Yield makes about 3 cups (750 ml) Number Of Ingredients 8 Steps:
Mix together the passion fruit pulp and 1/2 cup (125 ml) of the cream in a large bowl. Set a mesh strainer over the bowl. Warm the milk, sugar, salt, and the remaining 1/2 cup (125 ml) cream in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the passion fruit and cream mixture. Mix in a few drops of orange oil, if using, then stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Add a spoonful of passion fruit seeds to the custard during the last few minutes of churning, if you wish.
More about “passion fruit ice cream sundae recipes”
Time 25m Yield Makes 4 Number Of Ingredients 11 Steps:
Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a small, non-stick frying pan, stirring until dissolved. Add the nuts. When the sugar becomes a deep caramel, pour onto the baking sheet and leave until completely cold. Snap the brittle into pieces, then pulse in a food processor to coarse crumbs. Can be made up to a week ahead. Store in an airtight container. For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside. To assemble the sundaes, whip the cream with the icing sugar until it just holds its shape. In a tall glass, layer up the chopped fruit, brittle, ice cream, sorbet and sauce, finishing with swirls of cream, more brittle and the whole strawberries.
