Easy Mango and Passionfruit Ice Cream

Ice Cream,  summer and a facelift! This mango and passionfruit ice cream is so easy and delicious. While our summer in North Queensland is hot and humid,  lots of ice cream helps us get by. And a face lift – noooooo, not me! Marcellina in Cucina!  And she is  looking pretty good, don’t you think? We have been working hard behind the scenes for the last few weeks and are confident all is well and up and running.  If you are new here, welcome! If you are a return visitor, many thanks. I hope you all enjoy  Marcellina in Cucina at her new and sparkling site.

Mangoes and North Queensland go hand in hand. Driving north up the coast, mango orchards are a common sight. While mangoes are in season, roadside stalls are often spotted selling mangoes by the bucketful. Actually, I have to tell you, with four mangoes trees, I do get sick of mangoes so into the freezer they go.  My freezer is full of surplus mango cheeks and passionfruit pulp so I can make this quick and easy ice cream whenever the desire strikes. Combining mangoes with passionfruit is a no brainer.

Mango and Passionfruit Ice Cream

The secret of this mango and passionfruit ice cream is the frozen mango. Whizzing the frozen mango in the food processor creates a delicious pure fruit sorbet. Adding the passionfruit, sugar and cream is elevating it to another level.

Have all your other ingredients well chilled and you can be tucking into luscious mango and passionfruit ice cream in less than 20 minutes. If you prefer a firmer consistency, by all means, pop it into the freezer and allow about 2 hours for a scoopable ice cream. The beauty about the high quantity of mango is that this ice cream never freezes rock hard plus that makes it low in fat which means you can eat more of it. It keeps well for a week or so…hmmm, if you can resist the temptation for that long!

I served the ice cream in my homemade crunchy krumkake cones but in keeping with “easy”, a store bought waffle cone does the trick. If it has been in the freezer for more than a day be sure to take it out a few minutes before you want to serve it so that it is not so icy but then again I love that quality about this ice cream!

Mango and Passionfruit Ice Cream

You will need about 3/4 to 1 cup of passionfruit pulp to make the 1/2 cup of juice. This is simply to do – first loosen the seeds from the pulp by pulsing in the food processor  then push the pulp through a sieve and collect the gorgeous, golden juice in a small bowl. Discard the seeds ( or plant them in the garden to grow your own passionfruit).

Whenever you make ice cream or frozen desserts freeze the bowls, utensils and particularly the pan you will be freezing your ice cream in. This tip really helps to keep the ice crystals to a minimum.

Mango and Passionfruit Ice Cream

Easy Mango and Passionfruit Ice Cream original recipe by Marcellina

Yield 6 servings

Prep Time 20 minutes plus freezing

1/2 cup passionfruit juice, no seeds, chilled
75g/100g sugar
2 tablespoons lime juice, chilled
500g frozen mango, cubed
1/2 cup cream, well chilled

1. In a small bowl mix together the passionfruit juice, sugar and lime juice until the sugar is dissolved.

2. Place the frozen mango in the bowl of a food processor with a metal blade attached. Process until a smooth and thick consistency.

3. With the processor running add the passionfruit juice mixture.

4. Followed by the cream. Process only for 30 seconds to 1 minutes. Don’t over process or the cream could curdle.

5. Serve immediately in cold bowls or freeze in a prechilled shallow pan for 2 hours for a more firm consistency.

Mango and Passionfruit Ice Cream

August 2010 Daring Bakers – Baked Alaska and Petit Fours

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
This month’s challenge surprised many Daring Bakers because it involved cake and icecream – AGAIN! Only last month we were challenge to prepare Swiss Swirl Icecream Cake which was delicious! But here we were again with the same components only put together differently and, ok, using a different type of cake – Brown Butter Cake. Cake and Icecream non the less! For those in the Northern Hemispere in the midst of summer, icecream is perfect however for those of us in the Southern Hemispere summer hasn’t quite arrived and icecream wasn’t quite what I had in mind. This is meant to be a challenge so bring it on!
I decided to make a Baked Alaska because it was something I had always wanted to try. My 12 year old son thought he was quite clever asking. “Baked Alaska? How can you bake a country!” 
Baked Alaska is a dessert consisting  of  a bottom layer of cake, topped with a dome of icecream and the whole lot is covered in meringue then baked to brown the meringue. One would think the icecream would melt but the meringue forms an insulation to the heat so the result is rather strange – hot meringue and cold icecream! A real taste sensation! I couldn’t decide on one flavour so I made large, individual bombes with different flavour icecreams –
Cookie Dough,
Turkish Delight,
Chocolate Rum and Raisin
 and Orange Cardamom.
I hadn’t really planned to make the Petit Fours but with cake leftover and Espresso Icecream in the freezer from the previous challenge I couldn’t resist. The Petit Fours were delicious though not a traditional petit four more of an elegant, individual dessert.
Brown Butter Pound Cake
19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter
2 cups (200g) sifted cake flour (not self-rising; sift before measuring)
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (110g) packed light brown sugar
1/3 (75g) cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract
1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.
2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.
3. Whisk together cake flour, baking powder, and salt.
4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.
5. Stir in the flour mixture at low speed until just combined.
6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.
7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.
Italian meringue for the Baked Alaska
1 cup of sugar + 2 tbsp
1/2 cup water
4 egg whites
Combine 1 cup sugar and water in a sauce pan and boil until it reaches 240 degrees. While that is boiling, start beating the egg whites. Once they start to get foamy add the remaining 2 tbsp of sugar and beat until peaks form. Once the syrup mixture gets to 240 add it to the egg whites slowly drizzling down the side of the bowl. Continue to beat the egg whites until mixture has cooled.
Chocolate Glaze (For the Ice Cream Petit Fours)
9 ounces (250g) dark chocolate, finely chopped
1 cup (250 ml) heavy (approx 35% butterfat) cream
1 1/2 tablespoons (32g) light corn syrup, Golden syrup, or agave nectar
2 teaspoons (10ml) vanilla extract
Stir the heavy cream and light corn syrup in a small saucepan over medium heat until it comes to a boil. Remove from heat and add the dark chocolate. Let sit 30 seconds, then stir to completely melt the chocolate. Stir in the vanilla and let cool until tepid before glazing the petit fours.
Assembly Instructions – Baked Alaska
1. Line four 4” (10cm) diameter tea cups with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.2. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out four 4” (10cm) diameter circles from the cake. Discard the scraps or use for another purpose.
3. Make the meringue (see above.)
4. Unwrap the ice cream “cups” and invert on top of a cake round. Trim any extra cake if necessary.
5. Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day
6. Burn the tips of the meringue with a cooking blow torch. Or, bake the meringue-topped Baked Alaskas on a rimmed baking sheet in a 500°F/260°C oven for 5 minutes until lightly golden. Serve immediately.
 
Cookie Dough Icecream for the Baked Alaska
Cookie dough
1/2 cup plain flour
2 1/2 tablespoons brown sugar
3 tablespoons white sugar
2 tablespoons butter, softened
1/8 teaspoon vanilla
2 tablespoons water
Mix together the brown sugar, white sugar and butter until smoothe. Stir in vanilla and water. Mix in flour until well blended. Shape into a log or loaf and freeze until firm 1 to 2 hours.
Vanilla Icecream
300ml milk
3/4 cup sugar
1 tablespoon cornflour
vanilla extract to taste
300 ml cream
Mix milk, sugar, cornflour and vanill well and bring to boil until smooth and thickened. Cool and add cream. Freeze in icecream machine. When ready fold in chopped, frozen cookie dough. Freeze in airtight container.
Turkish delight Icecream for the Baked Alaska
300ml milk
3/4 cup sugar
1 tablespoon cornflour
300 ml cream
2 teaspoon rosewater essence or to taste
100g turkish delight, roughly chopped
50g milk chocolate, finely chopped
Mix milk, sugar and cornflour in saucepan until smooth. Bring to boil to thicken. Cool and add cream and rosewater essence. Freeze in icecream machine. When frozen fold in turkish delight and chocolate. Freeze in airtight container
Chocolate Rum and Raisin Icecream for the Baked Alaska
100g raisins
3 tablespoons dark rum
300ml milk
3/4cup sugar
2 teaspoons cornflour
50g dark 72% chocolate
300ml cream
Macerate the raisins in rum overnight. In the meantime mix milk, sugar and cornflour in a saucepan until smooth. Bring to boil to thicken. Remove from heat add chocolate. Stir until well blended and smooth. Cool and add cream and raisins and remaining rum. Freeze in icecream machine.Freeze in airtight container
Orange Cardamom Icecream for the Baked Alaska
1 1/2 cups fresh orange juice
300ml milk
3/4 cup sugar
1 tablespoon cornflour
1/2 teaspoon ground cardamom
300ml cream
1 orange, grated rind only
Place the orange juice in a saucepan and reduce over high heat until only about 1/2 cup remains. Cool. Mix milk, sugar, cardamom and cornflour in saucepan until smooth. Bring to boil to thicken. Cool and add cream, grated orange rind and orange juice concentrate. Freeze in icecream machine. Freeze in airtight container
Assembly Instructions – Baked Alaska
1. Line four 3” (7.5cm) diameter tea cups with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.2. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out four 3” (7.5cm) diameter circles from the cake. The leftover cake I split in half through the middle to make the Petit Fours.
3. Make the meringue (see above.)
4. Unwrap the ice cream “cups” and invert on top of a cake round. Trim any extra cake if necessary.
5. Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day
6. Burn the tips of the meringue with a cooking blow torch. Or, bake the meringue-topped Baked Alaskas on a rimmed baking sheet in a 500°F/260°C oven for 5 minutes until lightly golden. Serve immediately.
Assembly Instructions – Ice Cream Petit Fours
1. Line a 9”x9” (23cmx23cm) pan with plastic wrap, so that no sides of the pan are exposed and so there is some extra plastic wrap hanging off the sides. Spread 1 ¾ to 2 cups (450ml to 500ml) ice cream into the pan. Cover with more plastic wrap and freeze several hours.
2. Once the brown butter pound cake has completely cooled, level the top with a cake leveler or a serrated knife. Then split the cake in half horizontally to form two thin layers.
3. Unwrap the frozen ice cream. Flip out onto one of the layers of cake and top with the second layer of cake. Wrap well in plastic wrap and return to the freezer overnight.
4. Make the chocolate glaze (see above.)
5. While the glaze cools, trim ¾” (2cm) off each side of the ice cream cake to leave a perfectly square 7.5” (19cm) ice cream cake. Cut the cake into twenty five petit fours, each 1.5”x1.5” (4cmx4cm). 
6. Glaze the petit fours one at a time: place a petit four on a fork and spoon chocolate glaze over it.
7. Place the petit fours on a parchment-lined baking sheet and return to the freezer for one hour.
Thank to Elissa for hosting the August 2010 Daring Bakers Challenge. Check out her site for the original recipe and here for many other creative Daring Bakers!

Daring Bakers Challenge July – Swiss Roll Icecream Cake

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.
This was a fun challenge involving cake and icecream! That’s got to be good! I decided to spoil my two children this month by making them each a special icecream bomb of their choosing. My daughter requested strawberry and lemon so was born the StrawberryBalsamic and Lemon Cream Cheese Icecream cake!
Lemon Sponge Roll
3 eggs
15g cornflour
30g plain flour
114 g castor sugar
2 teaspoons lemon rind
1 tablespoon lemon juice
strawberry jam
Pre heat the oven at 200 deg C /400 deg F approximately. Brush a baking pan ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper.
 In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
Add the two sifted flours, in three batches and fold in gently with a spatula. Fold in the lemon rind and juice.
Spread it out evenly into the corners of the pans.
Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch
Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down
Open the rolls and spread strawberry jam, making sure it does not go right to the edges (a border of ½ an inch should be fine).
Roll the cake up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
 
Strawberry Balsamic Icecream
300ml milk
3/4 cup sugar
1 tab cornflour
400g strawberries, pureed with 1/4 cup sugar and pushed through a sieve
2 teaspoon balsamic vinegar
300 ml cream
Mix milk, sugar and cornflour in a saucepan, place on the heat and bring to boil to thicken. Cool then add the sweetened strawberry puree, balsamic vinegar and cream. Freezer in an icecream machine.
 
Tangy Lemon Icecream
300ml milk
1 tab cornflour
3/4 cup sugar
30g cream cheese
150ml lemon juice
300ml cream
Mix milk, cornflour and sugar in saucepan place on the heat and bring to boil to thicken. Stir in softened cream cheese. Cool then added lemon juice and cream. Freeze in icecream machine.
 
Limoncello White Choc Fudge Sauce
140g quality white chocolate
1/4 cup water
40 g butter
1/4 icing sugar mixture
1 tablespoon Limoncello
Heat white chocolate, water and butter over gentle heat until melted and combined. Remove from heat. Mix in icing sugar and Limoncello. Cool.
To assemble
Cut the Swiss roll into equal slices ( approximately 1 cm each )Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap..
Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
Soften the lemon ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)
Add the white chocolate fudge sauce over the lemon ice cream, cover and freeze till firm . ( at least an hour)
Soften the strawberry ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .
Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water
My son requested coffee and chocolate, actually Nutella to be precise so the Caramel Espresso and Ferrero Rocher Icecream cake was born!
 
Coffee Nutella  Sponge Roll
3 eggs
1/2 cup castor sugar
1/4 cup cornflour
1/4 cup plain flour
1/4 self raising flour
30g butter, melted
1 tablespoon instant coffee
1 tablespoon boiling water
Heat oven to 180C. Grease and line 20cm x 30xm swiss roll pan.  Have eggs at room temperature. Beat eggs at high speed in the electric mixer. Gradually add sugar and continue to beat until sugar is dissolved and the mixture is thick and light. While the sugar is beating sift the flours together 3 times. Mix instant coffee with boiling water and then into the butter.
When the egg mixture is ready lightly fold in flours followed by butter mixture. Carefully pour into prepared pan. Bake for 12 minutes. While the cake is baking cover a wire rack with a clean tea towel and sprinkle it with about 2 tablespoons of castor sugar. When the cake is ready turn it out onto the tea towel and cut off any crisp edges. Roll the cake up with the tea towel inside. Cool to room temperature. Then unroll and fill with Nutella.
Coffee Caramel Icecream
300ml milk
3/4 cup crushed coffee bean
1/2 tablespoon cornflour
1/2 cup sugar, carmelized
45 g butter
1/2 – 3/4 cup sugar, extra or to taste
300ml cream
Heat milk with coffee beans to warm then let sit overnight in the fridge. Strain and make up to 300ml with extra milk and mix with cornflour. Caramelize sugar and butter over heat to a golden colour add milk mixture stir over heat to melt the solidified sugar and thicken. Add extra sugar and cream. Freeze in icecream machine.
Nutella Icecream
 300ml milk
1/2 cup sugar
3/4 cup nutella
1 tablespoon cornflour
300ml cream
5 Ferrero Rocher chocolates, crushed
Mix milk, sugar, nutella and cornflour in a saucepan. Place on the heat to  boil and thicken. Cool then add cream and crushed chocolates. Freeze in icecream machine.
Frangelico Chocolate Fudge Sauce
140g milk chocolate
1/4 cup water
40g butter
1/4 cup icing sugar mixture
1 tablespoon Frangelico
Heat milk chocolate, water and butter over gentle heat until melted and combined. Remove from heat. Mix in icing sugar and Frangelico. Cool.
Assembly is the same as the Strawberry and Lemon icecream cake simply substituting the different components.
This was such a great challenge! Many thanks to Sunita for hosting. If you enjoyed this you really should check out Cherry Tea Cakes, Audax , AP269  and the other Daring Bakers who have created some amazing icecream cakes with very delicious and creative flavours!