No Churn Passion Fruit Ice Cream with Rum-Vanilla Caramel Sauce
Ingredients
Ice Cream
Heavy cream
Sweetened condensed milk
Vanilla extract
Passion fruit nectar
Rum-Vanilla Caramel Sauce
Granulated sugar
1/4 cup water
Lemon juice
Vanilla bean (split lengthwise, seeds scraped)
Heavy cream
Unsalted butter (cut into small pieces)
Pinch of salt
Rum
Directions
For the Ice Cream
In a large chilled bowl, whisk the cream until firm peaks form—this can be done by hand or with an electric mixer. In a separate large bowl, stir together the sweetened condensed milk, vanilla, and passion fruit nectar until well combined. Gently fold the whipped cream into the condensed milk mixture in three additions, being careful not to overmix (this preserves the light, fluffy texture). Pour the mixture into an 8 1/2-by-4 1/2-inch loaf pan, cover tightly with plastic wrap (pressing lightly on the surface to eliminate air bubbles), and freeze until firm, at least 4 hours or overnight.
For the Rum-Vanilla Caramel Sauce
Combine the sugar and 1/4 cup water in a small saucepan over medium heat. Add the lemon juice, along with the scraped vanilla seeds and the split vanilla bean. Bring the mixture to a simmer, cooking until it turns a deep amber color—swirl the pan occasionally and use a pastry brush to wipe down the sides (this prevents sugar from crystallizing). This should take about 10 minutes.
Carefully stir in the cream (it will bubble vigorously—stand back to avoid splatters) and continue stirring until smooth. Whisk in the butter one piece at a time, ensuring each addition melts completely before adding more. Stir in the salt and rum, then remove the pan from the heat. Let the sauce cool to a warm temperature, about 15 minutes (this thickens it slightly for drizzling).
Serving
While the sauce cools, remove the ice cream from the freezer to soften slightly (about 5 minutes). Scoop the ice cream into bowls and drizzle with the warm rum-vanilla caramel sauce. Serve immediately.
Cook’s Note
Leftover caramel sauce can be stored in a sealed glass container in the refrigerator for up to 1 week. Rewarm it in the microwave (in 10-second intervals) or over low heat on the stovetop before serving.
