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Gourmet Passion Fruit Ice Cream with Rum-Vanilla Caramel Sauce

A spoonful of the finished Passion Fruit Ice Cream covered in caramel sauce.

A tropical-inspired dessert featuring a simple, no-churn passion fruit ice cream served with a rich, homemade rum-vanilla caramel sauce. The ice cream is made by folding freshly whipped cream into a base of sweetened condensed milk and passion fruit nectar. The from-scratch caramel sauce is flavored with a real vanilla bean and a splash of dark rum, creating a warm and decadent topping for the cold, tangy ice cream.

Ingredients

Scale
  • Ice Cream:
  • 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
  • Rum-Vanilla Caramel Sauce:
  • 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

Instructions

  1. For the ice cream:
  2. Pour 1 cup of cold heavy cream into a large chilled bowl and whip with an electric mixer or by hand until firm peaks form.
  3. In a second large bowl, combine the sweetened condensed milk, vanilla extract, and passion fruit nectar.
  4. Gently fold the whipped cream into the condensed milk mixture in three additions until just combined.
  5. Pour the mixture into an 8 1/2-by-4 1/2-inch loaf pan. Cover with plastic wrap, pressing it lightly onto the surface of the mixture.
  6. Freeze until firm, for at least 4 hours or up to overnight.
  7. For the caramel sauce:
  8. In a small saucepan, combine the sugar, 1/4 cup of water, and the lemon juice over medium heat.
  9. Scrape the seeds from the vanilla bean into the saucepan and add the pod as well.
  10. Bring the mixture to a simmer and cook for about 10 minutes, swirling the pan occasionally, until the sugar syrup turns a dark amber color.
  11. Carefully add 1/2 cup of heavy cream to the caramel—be aware it may bubble up aggressively. Stir to combine.
  12. Whisk in the cold butter, a few pieces at a time, until incorporated.
  13. Stir in a pinch of salt, then whisk in the dark rum.
  14. Let the sauce cool for about 15 minutes until it is just warm.
  15. To Serve:
  16. Remove the ice cream from the freezer to soften for a few minutes before scooping.
  17. Serve scoops of the passion fruit ice cream with the warm rum-vanilla caramel sauce drizzled over the top.

Notes

  • Using a chilled bowl helps the cream whip up faster and create firmer peaks.
  • Pressing plastic wrap directly on the surface of the ice cream base prevents a skin from forming and ice crystals.
  • Be very careful when adding the cream to the hot caramel, as it will bubble up and steam.
  • Ingredient substitutions are noted as being available on the source website.

Nutrition

Find it online: https://cookupjoy.com/passion-fruit-ice-cream/