Passionfruit Jam Ice Cream

(Thank you everyone for helping get this to FoodBuzz Top 9)

* I also realized that this was posted on 9/11. So I dedicate this post to those who had lost their lives or was hurt in the tragedy, to those who were involved in the rescue in some way or another and to those who have lost loved ones in the event. You are all thought of and remembered even at this end of the world.

Scorching and humid. For the last couple of weeks it's been this way. You perspire just sitting down doing nothing. It's not a nice feeling. The ACs are on 24 hours a day, sometimes 2 - 3 units are going at the same time. Our utilities company is smiling all the way to the bank.

Well, they're not getting any of this.

This was good for this weather. Light, refreshing, tangy, not too creamy ... somewhere between a sorbet and an ice cream.

I used up the last bottle of passionfruit jam for this.

Sigh ... hope the ice cream outlasts this weather .. I doubt it. This is a very small portion. It nicely filled a 480ml container.

For this recipe and instructions, please refer to the Strawberry Jam Ice Cream post. Just substitute the strawberry jam for the passionfruit jam and you're good to go. I used the 2nd recipe with the milk option so that it's not so cloyingly rich. But if you'd prefer a creamier version, feel free to use the 1st option using just cream.

Also, if you want a smoother texture, take the ice cream out of the freezer before it freezes solid and give it a quick whirr with an electric beater to break up the ice crystals. Put it back in the freezer. Do this a couple of times. This is if you're not using an ice cream maker (I don't have one and at the moment, I don't feel a need to have one). Leave to freeze overnight.

If you find it a little hard to scoop, allow to thaw a few minutes and enjoy!

Note: I saved some jam for the topping. Good stuff!

Strawberry Jam Ice Cream

I had great plans for the strawberry preserves / jam from the last post. In fact, each time I make this, I plan to use some of it to put in between some sponge cake or to make some jam filled donuts or as a topping for a cheesecake or ... or .... but it never happens. It gets finished so quickly ... so much for my big plans. This time however, I managed to hide away a small bottle before anyone noticed. Not enough for a big portion but just enough to satisfy my ice cream crave.

I don't usually crave ice cream. When I do, I'll have a couple of mouthfuls and I'm satisfied. By the time I get another crave for another mouthful, the whole tub's gone. Sigh ....

Anyway, this isn't the regular ice cream recipe (what is regular in this blog of mine?) as there aren't any eggs in it. Also, I don't have an ice cream maker so I've come up with a simple concoction that requires no churning at every so often.

There are 2 recipes here. One is just using purely cream resulting in a texture that is ultra smooth and rich. The other has some milk added, which gives it the slight crunch of ice crystals that my family prefers.

JUST CREAM ICE CREAM

INGREDIENTS

1/2 cup strawberry jam

1 cup double cream / whipping cream

METHOD

Divide the cream into 2 parts.

Stir one part of the cream together with the jam.

Whip the other part f the cream until fluffy but not too stiff.

Fold into jam mixture.

Pour into tub and freeze until firm. (I didn't check how long it took. I left mine overnight in the freezer)

Thaw a little for easy scooping.

THE OTHER ICE CREAM

INGREDIENTS

1/2 cup strawberry jam

1/4 cup cream

1/4 cup milk

1/2 cup cream, whipped as above recipe

METHOD

Stir together jam, 1/4 cup cream and milk.

Fold in whipped cream.

Freeze.

Nom nom.

One Ingredient Ice Cream

Yup, you read it correctly!

One ingredient ice cream! Strange as it may sound, it works! And what is this miraculous ingredient? Wait for it ....... Bananas!
When I first came across this recipe, well.... actually there were many of these recipes posted.... I was intrigued. I just had to try it out to believe it. And a believer I now am.
The taste takes a little getting used to. Depending on the type of bananas you use, there'll be a different degree of grassy aftertaste. This can be remedied somewhat with a little honey and vanilla extract or rum. Or, like most recipes, it can be tweaked by mixing in some fresh berries. Some posts even add peanut butter to it, but you really can't run away from the banana taste. But, how healthy is that!? Thumbs up to the person who discovered this. I can have all the ice cream I can eat without the guilt.
It's better to eat it immediately as it doesn't do well re-frozen or when it gets too soft. Whip and eat, that's the way to go.
This didn't go down so well with my husband tho, he likes the 'real' thing. 'Real' being the artificial flavorings and egg powders etc, used in commercial ice creams.... yeah... real.
Anyway, you just gotta try this, just to know how amazing it is. Kinda like a lab experiment. Eureka!
If you don't like it .... oh well, it was fun.
PS : Since I couldn't finish all of my ice cream, and my husband won't eat it, I blended it with some fresh milk and, VOILA, banana milkshake. No waste.

INGREDIENTS

2 - 3 large ripe bananas, sliced and frozen.


METHOD

Place frozen bananas into a food processor. If bananas are frozen solid, allow to thaw a little ( but still frozen ) for easier blending.
Blitz processor until bananas turn into ice cream consistency.
Eat immediately.

OPTIONS

Sugar
Cream
Peanut butter
Rum
Frozen strawberries
Vanilla extract or other flavorings