Best Passion Fruit Ice Cream Recipes

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PASSION FRUIT ICE CREAM WITH RUM-VANILLA CARAMEL SAUCE



Passion Fruit Ice Cream with Rum-Vanilla Caramel Sauce image

Provided by Ayesha Curry

Categories     dessert

Time 4h45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup cold heavy cream
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
1/2 cup passion fruit nectar or concentrate
1 cup sugar
1 teaspoon fresh lemon juice
1 vanilla bean, split lengthwise
1/2 cup heavy cream
2 tablespoons cold unsalted butter, cut into pieces
Pinch kosher salt
2 tablespoons dark rum

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



Passion-Fruit Ice Cream image

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

1 1/2 cups sugar
3 large eggs
3 cups heavy cream
1 1/4 cups thawed frozen passion-fruit pulp*
Special Equipment
an ice cream maker

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



Passion Fruit Ice Cream image

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

1 (14 ounce) can sweetened condensed milk
1/2 cup passion fruit juice (about 10 fruits)
1/2 teaspoon pure vanilla extract
1/8 teaspoon fleur de sel
2 cups heavy 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.

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



Passion Fruit Ice Cream Sundae image

Provided by Food Network

Categories     dessert

Time 4h50m

Yield 6 to 8 servings

Number Of Ingredients 42

About 17 to 18 ounces milk
About 1 quart heavy cream
About 14 ounces sugar, divided
7 ounces glucose
1/2 teaspoon salt
About 17 to 18 ounces passion fruit puree
30 egg yolks
About 9 ounces milk
About 17 to 18 ounces heavy cream
About 17 to 18 ounces coconut milk
8 ounces sugar
1/4 -ounce ice cream stabilizer
About 10 to 11 ounces condensed milk
About 5 ounces powdered milk
1/2 teaspoons salt
8 ounces eggs
2 ounces trimolene
About 2 1/2 ounces dark rum (recommended: Myers's)
About 4 ounces fondant
About 3 ounces glucose
About 3 ounces grated unsweetened coconut
Whipped Cream:
1 quart heavy cream
About 1 3/4 ounces sugar
1 teaspoon vanilla extract
About 1 3/4 ounces coconut-flavored rum (recommended: Malibu)
About 15 ounces sugar
About 2 1/2 ounces glucose
1 lime, zested
About 1-ounce unsweetened toasted coconut
1 (400 ml) can coconut milk
2 1/2 ounces butter
About 1 3/4 ounces coconut-flavored rum (recommended: Malibu)
8 ounces egg whites
About 6 1/2 ounces powdered sugar
About 5 ounces all-purpose flour
About 7 1/2 ounces melted butter
4 very ripe mangoes
10 ripe kiwis
5 fresh passion fruit
1 cup sweetened shredded coconut, toasted
1 jar momo berries

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.

COCONUT TUILE CONES WITH PASSION-FRUIT ICE CREAM



Coconut Tuile Cones with Passion-Fruit Ice Cream image

Categories     Dairy     Fruit     Dessert     Bake     Coconut     Summer     Passion Fruit     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/2 stick (1/4 cup) unsalted butter
1/4 cup packed light brown sugar
3 tablespoons light corn syrup
1/4 cup all-purpose flour
1/2 cup sweetened flaked coconut
Accompaniment: passion-fruit ice cream
Garnish: sliced star fruit
Special equipment: a small metal offset spatula

Steps:

  • Bring butter, brown sugar, and corn syrup to a boil over moderate heat, stirring. Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute. Stir in coconut and cool to room temperature, about 45 minutes.
  • Preheat oven to 375°F. Crumple foil to form a solid cone (about 6 inches long and 3 inches across widest part) for shaping cookies.
  • Drop 2 (1-tablespoon) portions of dough 6 inches apart on a buttered baking sheet and pat each into a 5-inch round with your fingertips. Bake in middle of oven until golden, 6 to 8 minutes (cookies will spread to about 6 inches).
  • Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes. Gently loosen cookies from baking sheet with offset spatula, then turn over so smooth sides are facing up. Roll 1 cookie onto cone and cool on cone until cookie holds cone shape, about 15 seconds, then carefully slip off onto a rack to cool completely. Shape remaining cookie in same manner. (If cookies become too brittle to roll onto cone, return baking sheet to oven for a few seconds to soften.) Make and shape more cookies with remaining dough.
  • Put 3 small scoops ice cream into each cone and put cones on plates.

PASSION-FRUIT SALAD WITH WHITE-PEPPER ICE CREAM



Passion-Fruit Salad With White-Pepper Ice Cream image

Provided by Molly O'Neill

Categories     ice creams and sorbets, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 13

6 large egg yolks
1 1/2 cups milk
1 1/3 cups heavy cream
1 1/2 cups plus 1 tablespoon sugar
4 teaspoons freshly ground white pepper
1 1/2 cups passion-fruit puree (see note)
1 cup water
7 tablespoons sugar
1/2 pineapple, peeled, cored and cut into bite-size wedges
3 kiwis, peeled and cut into 8 wedges each
2 bananas, peeled and thinly sliced
3 passion fruits, halved, flesh scooped out (if unavailable, substitute 1 mango, peeled and pitted)
3 plums, diced

Steps:

  • To make the ice cream, place the yolks in a large bowl and whisk until smooth. Place the milk, cream, sugar and pepper in a saucepan and bring just to a boil. Remove from heat and slowly whisk 1/3 of the hot liquid into the yolks. Whisk in the remainder. Strain mixture through a fine-mesh sieve and refrigerate until chilled. Freeze according to the ice-cream maker's instructions.
  • To make the fruit salad, combine the puree, water and sugar in a small saucepan and bring just to a boil without stirring. Remove from the heat and cool. Combine the fruits in a large bowl and toss with the cooled fruit syrup. Divide the salad among 6 deep plates, and then top each serving with a scoop of ice cream.

Nutrition Facts : @context http, Calories 788, UnsaturatedFat 10 grams, Carbohydrate 135 grams, Fat 27 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 61 milligrams, Sugar 113 grams

COCONUT ICE CREAM WITH MANGO & PASSION FRUIT



Coconut ice cream with mango & passion fruit image

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

4 scoops coconut ice cream
½ mango , flesh diced
zest ½ lime
2 ripe passion fruits , flesh scooped out
2 tbsp toasted coconut shavings

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



Passion Fruit Ice Cream image

Categories     Fruit     Chill     Passion Fruit

Yield makes about 3 cups (750 ml)

Number Of Ingredients 8

1/2 cup (125 ml) fresh or frozen passion fruit pulp (from 6 to 8 fresh passion fruits)
1 cup (250 ml) heavy cream
6 tablespoons (90 ml) whole milk
7 tablespoons (85 g) sugar
Pinch of salt
3 large egg yolks
A few drops pure orange oil, or grated zest of 1 small orange (optional)
Spoonful of passion fruit seeds (optional)

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.

PASSION FRUIT "TZATZIKI" WITH OLIVE OIL ICE-CREAM



Passion Fruit

The original name of this recipe was, "Set passion fruit tzatziki with olive oil ice-cream and chocolate baklava cigar." It was found at Australian Gourmet Traveller online. This recipe was created by George Calombaris, The Press Club. This is a 3 part recipe, the passion fruit "tzatziki", the olive oil ice-cream and the chocolate baklava "cigar." Here is the accompanying recipe for Recipe #315273. Prep time is a guess, Cook/Freeze time includes chill time but the freeze time depends on your ice cream machine. "Note: The Press Club uses Spanish earthenware dishes available from The Essential Ingredient."

Provided by ThatSouthernBelle

Categories     Gelatin

Time 5h30m

Yield 1 litre, 6 serving(s)

Number Of Ingredients 12

500 g natural thick yogurt
250 ml passion fruit pulp
80 g icing sugar, sieved
2 leaves gelatin, softened in cold water (gold strength)
375 ml milk
300 ml thickened cream
1 vanilla bean, split and seeds scraped
4 egg yolks
160 g white sugar
125 ml olive oil
2 baby fennel bulbs
150 g white sugar

Steps:

  • For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and vanilla bean and seeds in a saucepan and bring to the boil over medium-high heat, then remove from heat and stand for 1 hour.
  • Whisk egg yolks and sugar until pale and thick, then strain milk mixture, discarding solids, and add to egg yolks, whisking to combine.
  • Return mixture to a clean saucepan and stir over low-medium heat for 3-4 minutes or until mixture thickens enough to coat the back of a spoon, then cool and stir in olive oil.
  • Whisk remaining cream to soft peaks and fold through egg yolk mixture. Churn mixture in an ice-cream machine according to manufacturer's instructions. Makes about 1 litre.
  • For candied fennel, finely shave fennel using a mandoline and combine in a saucepan with sugar and 150ml water.
  • Stir over medium heat until sugar dissolves, increase heat to medium-high and simmer for 10 minutes or until tender.
  • Set aside.
  • For tzatziki, whisk yogurt, passion fruit and icing sugar until combined. Transfer to a saucepan and stir over medium heat to warm through. Squeeze excess water from gelatin, add to mixture and stir until dissolved. Strain fennel from syrup and divide among six ½ cup-capacity shallow dishes (see note), pour tzatziki on top to fill, and refrigerate for at least 4 hours or until set.
  • To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.

Nutrition Facts : Calories 573.8, Fat 44.9, SaturatedFat 18.3, Cholesterol 214.7, Sodium 144.4, Carbohydrate 37.4, Fiber 6.5, Sugar 22.2, Protein 9.4

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