Delicious homemade vanilla ice cream with a sweet and tangy caramel, perfect for eating on its own or with a slice of warm chocolate cake.
VANILLA ICE CREAM WITH PASSION FRUIT CARAMEL
1 LITER
PASSION FRUIT CARAMEL:
2 PASSION FRUITS
30 G WATER
190 G SUGAR
110 G 36% HEAVY CREAM
110 G CALLEBAUT GOLD CHOCOLATE
1 PINCH OF SALT
30 G BUTTER
Cut the passion fruits in halves and scrape out the flesh.
Heat the water and sugar until it caramelizes and becomes a deep golden colour. Avoid stirring the caramel too much during the process.
Add the passion fruit pulp and heat it well.
Heat the cream to boiling point and stir it into the caramel.
Sieve the caramel through a fine-mesh sieve to remove the seeds, over the chocolate, and together with the salt, blend the mixture until smooth.
Add the butter and blend the mixture again.
Place cling film over the top of the caramel to prevent condensation and place the bowl in the fridge overnight.
VANILLA ICE CREAM:
125 G PASTEURIZED EGG YOLKS
100 G SUGAR
2 TSP VANILLA PASTE
250 G 1.5% MILK
350 G 36% HEAVY CREAM
Pour the milk and cream into a saucepan and heat them to the boiling point.
Whisk the egg yolks, sugar and vanilla paste to a light and fluffy eggnog with an electric whisk.
Carefully pour the milk mixture over the egg mixture, continue whisking carefully so that it doesn’t splash all over the kitchen. Pour everything back into the pot.
Heat the mixture slowly over medium heat until it reaches a temperature of 82 degrees, stirring constantly. The cream will thicken and will coat the back of the spoon. You should be able to draw a line through the cream.
When the cream has reached 82 degrees, pour it into a container, place a piece of cling film very close to the surface to avoid condensation on the cream. Place the bowl in the fridge and let the cream cool completely.
Pour the cooled vanilla cream in the ice cream maker and let it churn for 30-40 minutes until it resembles a creamy soft ice cream.
Then transfer the ice cream to a container and stir in the caramel to form swirls.
Place it in the freezer for 2-3 hours, so that the ice cream sets completely.
Please take it out 10 minutes before serving.