Best Passion Fruit Ice Cream Sundae Recipes

Passion Fruit Ice Cream image

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 image

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 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.