Passion Fruit Ice Cream Sundae Recipes

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 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:

• 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.

ORANGE CREAM POP SUNDAE

Steps:

• Divide the ice cream among 4 bowls. Top the ice cream with the Orange Magic Chocolate Sauce; wait 30 seconds for the sauce to harden. Garnish each dish with 3 Chocolate-Dipped Clementine Segments and a sprig of mint.
• Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer.
• Combine the coconut oil, corn syrup, zest and food coloring in the bowl. Warm over low heat until the oil is melted. Allow the zest to steep in the oil for a few minutes. Turn off the heat, add the chocolate and let sit until the chocolate begins to melt. Whisk until well combined and smooth. Pour the sauce over your favorite ice cream and it will harden within 15 to 30 seconds.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer.
• Put the chopped chocolate in the bowl and heat, stirring occasionally, until melted. Remove from the heat.
• Carefully dip half of a clementine segment into the melted chocolate, letting the excess chocolate drip off. Place on the prepared baking sheet and sprinkle lightly with the sea salt. Repeat with remaining clementine segments. Let set about 30 minutes.

FRUITY SUMMER SUNDAES

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.