Passion Fruit Ice Cream with Rum Vanilla caramel sauce

You can enjoy the tropical flavor of this ice cream at home. at home all year round. After all, to cook it, you will need all only nectar or passion fruit concentrate, which is easy to find in any season, even if you do not live in the tropics. Ice cream is getting ready incredibly simple and without the use of an ice cream maker. Mix nectar passion fruit with condensed milk, vanilla and whipped cream. Freeze in the freezer – a delicious creamy dessert is ready! ice cream delicious caramel sauce with rum flavor and vanilla. Add a pinch of coarse salt to the sauce. With her a taste of caramel will become even more interesting and brighter. The sauce can be stored in the refrigerator in closed glass jar 1 week. Preheat before use its a little in the microwave.

Recipe author – Ayesha Curry – Canadian-American actress, famous chef, culinary author books and television personality

Share with friends: Photo Passion fruit ice cream with rum-vanilla caramel sauceTime: 4 hours. 45 minutes Difficulty: medium Servings: 4-6 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Ice cream

  • 1 tbsp. cold cream
  • 400 gr. condensed milk with sugar
  • 1 tsp vanilla extract
  • 0.5 tbsp. nectar or passion fruit concentrate

Rum Vanilla Caramel Sauce

  • 1 tbsp. Sahara
  • 1 tsp lemon juice
  • 1 vanilla bean cut in half lengthwise
  • 0.5 tbsp. fat cream
  • 2 tbsp. l (30 gr.) Cold butter, sliced ​​into pieces
  • A pinch of salt
  • 2 tbsp. l dark rum

Recipes with similar ingredients: cream, condensed milk, vanilla extract, passion fruit nectar, sugar, lemon juice, vanilla pod, butter, rum

Recipe preparation:

  1. Ice cream: Pour the cream into a large chilled bowl and whisk them with a whisk or mixer until strong peaks. To another big pour condensed milk into a bowl, mix vanilla and nectar from it passion fruit. In three passes, add whipped cream to the condensed milk. Pour the mixture into a mold measuring 21×11 cm. And cover it by putting cling film directly onto the surface of the cream. Put in the freezer at least 4 hours or overnight.
  2. Caramel Sauce: In a small saucepan, mix the sugar and 1/4 Art. water and put on a moderate fire. Add lemon juice. Scrape the vanilla seeds and add them to the sugar with the pod. Bring the mixture to a boil and cook, shaking periodically pan, and with a culinary brush lowering back adhering to the walls syrup. Simmer for about 10 minutes, until syrup is cooked. will become a dark amber color.
  3. Gently pour the cream (the mixture may turn brown) and that’s it mix. Then mix the butter in several pieces per time. Add a pinch of salt and stir in the rum. Cool a little sauce so that it is warm, about 15 minutes.
  4. While the sauce is cooling, remove the ice cream from the freezer so that it became softer. Then pour ice cream with warm sauce and serve.

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