Passion Fruit Ice Cream Sundae Recipes

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.

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.

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.

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.

Steps:

• Whisk the yolk and sugar until light and fluffy and doubled in size, about 3 mins. Beat in the Cointreau, lemon and the flesh of 2 passion fruits. Softly whip the cream until it just holds some shape (it stiffens quickly towards the end so whip slowly as it gets thicker). Chill 2 dessert glasses.
• To assemble, gently fold the egg mix into the double cream, having first given the eggs another brisk whisk. Spoon the cream into little glasses and top them with the seeds from the remaining passion fruit and a drizzle of Cointreau.