Nigella Passion Fruit Ice Cream Recipes

PASSION FRUIT ICE CREAM WITH RUM-VANILLA CARAMEL SAUCE

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.

PASSION FRUIT ICE CREAM

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.

PASSION FRUIT ICE CREAM

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

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 ICE CREAM CAKE WITH COCONUT-CARAMEL SAUCE

Steps:

• Line your loaf tin with cling film, leaving plenty of overhang on the sides of the tin so that you can cover the top later.
• To make the ice cream cake, whip the double cream until ripples start to appear in the bowl and it's slightly thickened but not stiff. Add the pulp, seeds and juice of the passion fruit, then the liqueur and fold briefly just to combine.
• Break up the meringue nests, making a mixture of both dust and small pieces of meringue, and very gently fold in, until evenly mixed.
• Spoon gently into the lined loaf tin, pressing down as you go so that you don't have any air pockets. Once the mixture is carefully packed in and the top smoothed, cover with the cling film overhang, then wrap the tin in another sheet of cling film and put in the freezer overnight.
• To make the sauce, gently melt the butter, sugars and golden syrup in a deep, heavy- based saucepan about 20cm/8in in diameter. Once melted, turn the heat up a little and let it simmer for 3 minutes. Lift the pan up off the heat every now and again and give it a swirl.
• Add the coconut cream when the pan is off the heat and swirl again, then put back on the heat and cook at a fast simmer for about 10 minutes, stirring every now and then, until it's the colour of peanut butter and slightly thickened (it will thicken more once cooled).
• Pour the sauce into a heatproof jug and leave to cool to room temperature. The sauce will thicken too much if refrigerated.
• When you are ready to serve, take the tin out of the freezer, remove the outer layer of cling film then lift out the ice cream cake and sit it on a board before fully unwrapping. Cut into thick slices; if you don't want to eat all the cake at one sitting, wrap the remaining unsliced loaf up and put it back in the freezer.
• Put a slice onto each plate and leave to soften for 5-10 minutes, depending on the warmth of your kitchen. Zigzag some of the coconut-caramel sauce over each slice - stirring it briskly first if it's got too thick - and pour the rest into a serving jug to take to the table alongside.