Vanilla Rhum Passion Fruit Ice-Cream
Let's go to the tropics. Delicious passion fruit and Rhum This yields just over a liter of ice-cream. Go for the chocolate pieces Yay! PROTIP: Take some crushed pecans or bug chunks. Delicous.. PROTIP2: Wait until your ice-cream mixture has cooled to around 6 degrees celcius. Depending on your ice cream machine this will yield the best result.
≈ 810 kcal · 6 g Protein · 48 g Kohlenhydrate · 64 g Fett — KI-Schätzung pro Portion
Zutaten
Zubereitung
- 1
Add the salt, vanilla beans to the cream, coconut milk and heart till 83 degrees celicious.Keep stirring
- 2
Mix egg yolks and sugar till the egg yolks mixture turns white. This takes around 3 - 4 minutes
- 3
Heat the cream to 83 degrees. Add a little of the cream to the eg yolks mixture and quickly mix in. Avoid cooking the eggs!!! Little by little mix this in and bring back to 83 degrees Celcius untill it thickens a little for anohter 5 minutes..
- 4
Wait till the egg cream mixture is cooled down to around 55 degrees or less. Mix all togethter and cooldown add the rhum, mix in the butter and blitz the left over vanilla bean sides and add them with the melted the butter to the mix. Add the passion fruit pulp and juice. Cover the top with plastic to avoid a skin. Once you reach less than 10 degrees celcius. (6 degrees is recommended.Get ready to churn this in ice cream maching. Just before the end add the optional chocolate chunks. This should churn to icecream in around 10 - 14 minutes depending on your ice cream machine.Once you have achieved your right thick consistency transfer quickly to the freezer in a closed container for atleast 4 hours.
- 5
Chocolate chunks: Melt the chocolate. Add 30 gram cream, and 10 gram water. Mix well. Lay on a covedr and level till you have the right thickness. Put in the freezer and then add the last minute with the churning of the ice-cream add to the mix.
