PASSION FRUIT ICE CREAM
Provided by Olivia's Cuisine
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.
PASSION FRUIT ICE CREAM
Smooth, creamy and delectably different, this ice cream is a nice change! It's an exotic flavorful cold treat everyone will enjoy! VIDEO https://www.youtube.com/watch?v=67MBwtVNAc4
Provided by CLUBFOODY
Categories Dessert
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.
Nutrition Facts : Calories 487.1, Fat 35.1, SaturatedFat 21.9, Cholesterol 131.2, Sodium 162.6, Carbohydrate 38.2, Sugar 36.1, Protein 6.9
PASSION FRUIT ICE CREAM SUNDAE
Provided by Food Network
Categories dessert
Time 4h50m
Yield 6 to 8 servings
Number Of Ingredients 42
Steps:
- For the Passion Fruit Ice Cream:
- Place the milk and cream in a saucepan with 1/2 of the sugar, glucose and salt. Bring to a simmer. While the liquids are heating, crack the egg yolks into a bowl, and place the other half of the sugar to the side. Place the passion fruit puree into a bain marie and set it into an ice bath for cooling purposes. Now that the liquids are hot, temper the yolks with the hot milks. First whisk the sugar into the yolks and then, slowly pour the milks into the yolks whisking constantly. Now pour it back into the pan. On low heat, cook the mixture until thickened enough to coat the back of a wooden spoon. Strain the ice cream base through a chinois over the passion fruit puree and allow it to cool in the ice bath.
- Spin the ice cream in the machine. Allow it to freeze for at least 1 hour before serving.
- For the Tres Leches Ice Cream:
- In a saucepan place the milk, cream, and coconut milk. Whisk together the sugar and stabilizer, then whisk it well into the milks. Add the condensed milk to the pan, along with the dry milk, and salt. Place the pan on medium heat, and allow the mixture to come to a steam.
- While heating, place the eggs and trimolene in a bowl together and set aside.
- Prepare your ice bath, by placing a bain marie into ice for cooling the ice cream mixture.
- Now that your milks are hot, very slowly whisk into your egg mixture some of the milk. Add everything back to the pan, and stir for 30 seconds, then strain it through a chinois into the prepared ice bath. Once cooled, add the rum.
- Pour the ice cream mixture into your ice cream machine and spin until set. Place in the freezer for at least 1 hour before serving.
- For the Coconut Croquant:
- Place the fondant and glucose in a small saucepan. Cook the mixture until 120 degrees C or 274 degrees F, then add the toasted coconut and stir well. Quickly, pour the mixture onto a silpat, and lay another silpat on top. Using a rolling pin, roll the mixture out as thin as you can, and place in a preheated 325 degrees F oven for 10 minutes or until golden brown.
- Allow it to cool completely. Approximately 10 minutes.
- Crush the croquant by placing it in a food processor and pulsing until small. If you do not have a processor it can be chopped by hand using a serrated knife.
- Once crushed, place it aside until assembly.
- For the Whipping the Cream:
- Place all the ingredients into the bowl of a stand mixer with the whip attachment. Be sure that the cream is very cold to allow it to whip nicely. Whip it on medium speed until ribbons form, then turn the machine on high to finish whipping. Place in a pastry bag with a star tip. Refrigerate until ready to use.
- For the Coconut Rum Caramel Sauce:
- Place the sugar and glucose in a small saucepan. Add just enough water to loosen the sugar and make it like "wet sand". Wash the sides of the pan down with water so that it is clean. Place a lid on the pan to allow it to boil and allow the sugar to dissolve faster.
- While the sugar is heating, warm the coconut milk.
- Prepare an ice bath with a bain marie placed in ice.
- Once the sugar has caramelized to a golden brown color, add the butter, and whisk it in carefully. Add the warm coconut milk slowly, then once the sugar stops boiling, whisk everything carefully. Add the rum. Place it back on the fire to dissolve any remaining sugar.
- Pour the sauce in the bain marie, and cool completely. Place the sauce into a squeeze bottle until ready to serve.
- For the Piping Tuile:
- Place the whites and the powdered sugar in a bowl, place it over small pan with simmering water and whisk until the whites are warm (110 degrees F). Add the flour and whisk everything until combined.
- Slowly add the melted butter. Mix well, scraping down the sides. Strain the mixture through a chinois. Cool before using. Place in a piping bag with a very small tip.
- Preheat the oven to 300 degrees F, and on a silpat draw your desired shape with the batter, and bake until golden brown. Start with 5 minutes, and then rotate the pan, for another 5 minutes.
- Bend the tuile as desired. Set-aside until ready to finish Sundae.
- For the Mango Coulis:
- Peel the mangoes and place the flesh of the fruit into a blender.
- Taste the puree. If the puree is sweet, do not add sugar. If you want it sweeter, add to your taste and blend once more to dissolve the sugar. Pass the puree through a fine sieve. Put into a squeeze bottle until ready to serve.
- Assembly:
- Peel the kiwi and slice 5 of them into thin rounds. Dice the remaining kiwi.
- Cut the passion fruit in half and scoop out the fruit and seeds.
- Begin the assembly, by placing the kiwi slices around the base of the glass.
- Fill the inside base of the glass with some mango coulis. Pipe in a layer of whipped cream.
- Sprinkle with some croquant, and place 1 scoop passion ice cream in the center. Drizzle caramel around the sides of the ice cream.
- Add another layer of whipped cream, 1 scoop tres leches, drizzle mango sauce, sprinkle kiwi dice, and another drizzle of caramel.
- Pipe another layer of whip cream then center the passion ice cream. Drizzle caramel sauce around the ice cream, sprinkle with some fresh passion seeds and add kiwi. Finish with whipped cream, and then sprinkle with toasted sweet coconut, a momo berry, and a tuile. Serve.
VANILLA BEAN CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low to medium heat. Cook, whisking gently, until the mixture thickens, 5 to 7 minutes.
- Serve warm or refrigerate until cold. If the sauce is too thin, just continue cooking for a few more minutes.
OH-SO-EASY CARAMEL SAUCE
This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.
Provided by BARB MAXWELL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g
CARAMEL-RUM SAUCE
Here is a sauce that is going to curl your toes up into heaven. You decide how to use it. Hot on ice cream, on hot apple pie, or even plain cheese cake. I used a dark rum, but maybe Captain Morgan's Spiced Rum could work also and kick it up a notch.
Provided by Carmen B.
Categories Sauces
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Combine sugar and cornstarch in a heavy saucepan.
- Stir in cream, water and corn syrup.
- Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
- Cook and stir for 2 minutes more.
- Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
- Let mixture stand at room temperature until cooled.
- Store in refrigerator for up to 2 months.
FRUIT CARAMEL
One way to extend the life of fresh fruits is to incorporate them into caramel sauces. Any caramel sauce base can be enlivened by ripe or slightly overripe fruit, such as bananas, strawberries and stone fruit. This fruit caramel sauce is an excellent way to add a deeper sweetness and a hint of the season to your favorite desserts.
Provided by Yewande Komolafe
Categories sauces and gravies
Time 15m
Yield About 1 cup
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium heat. Add the sugar and cook, stirring frequently, until it all melts into a light gold syrup, 5 to 6 minutes. Continue to cook to a golden brown color, about 1 minute more. Carefully add the fruit all at once and reduce the heat to medium-low. The hot syrup may bubble and become foamy.
- Continue to cook, stirring constantly until any hard clumps of caramel dissolve and the fruit pieces soften and break down, about 4 minutes. Stir in the salt and heavy cream until there are no white streaks then remove from heat. Transfer to a bowl and use immediately, or cool and refrigerate in an airtight container for up to 1 week.
- Serve warm as a topping for ice cream, pies or tarts, or use as a caramel filling for layered cake or trifles. If cold, reheat gently in a small saucepan over low heat.
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.
More about "passion fruit ice cream with rum vanilla caramel sauce food"
PASSION FRUIT ICE CREAM - A BAKING JOURNEY
From abakingjourney.com
5/5 (9)Total Time 6 hrs 20 minsCategory DessertCalories 127 per serving
SPICED RUM CARAMEL SAUCE - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
PASSION FRUIT CARAMELS | LOVE AND OLIVE OIL
From loveandoliveoil.com
RUM CARAMEL SAUCE (SO EASY!) | GOOD LIFE EATS
From goodlifeeats.com
PASSION FRUIT CARAMELS RECIPE - THE SPRUCE EATS
From thespruceeats.com
PASSION FRUIT ICE CREAM CAKE RECIPE - BBC FOOD
From bbc.co.uk
PASSION FRUIT ICE CREAM WITH RUM-VANILLA CARAMEL SAUCE
From cookingchanneltv.com
Servings 4-6Total Time 4 hrs 45 minsCategory DessertCalories 264 per serving
CARAMEL SAUCE WITH CINNAMON AND RUM - CREATIVE CULINARY
From creative-culinary.com
PASSION FRUIT ICE CREAM WITH RUM-VANILLA CARAMEL SAUCE
From recipenet.org
PASSION FRUIT ICE CREAM WITH RUM-VANILLA CARAMEL SAUCE
From pinterest.com
PASSIONFRUIT ICE CREAM - NO CHURN - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
PASSIONFRUIT ICE-CREAM CAKE WITH COCONUT-CARAMEL SAUCE
From nigella.com
EPISODES | AYESHA'S HOME KITCHEN | FOOD NETWORK
From foodnetwork.com
PASSION FRUIT ICE CREAM WITH RUM-VANILLA CARAMEL SAUCE
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love