Friday, March 14, 2014

Passion Fruit Ice Cream with Mora Syrup Topping


This flavor combination is wildly delicious! Passion fruit is highly aromatic, and Mora Andina (Rubus glaucus) is delicious. Sadly, Rubus glaucus has not grown well in Florida. It grows at higher elevations, closer to the equator in Ecuador, Columbia, and other tropical countries with elevation. It prefers cooler temps, but no freezes. Thankfully, the pulp can be purchased frozen at many locations. In Ecuador, it was sold by the pound in plastic bags. 

Passion Fruit Ice Cream 

2 1/2 c. milk
1 c. passion fruit pulp (without seeds)
1 c. heavy cream
1 c. sugar

In a bowl, whisk ingredients together and then chill in the freezer for 30 minutes. Place ingredients in ice cream maker or stir every 30 minutes in the freezer. Store extra ice cream in airtight container in the freezer.

Mora Syrup/Ice Cream topping

1 package frozen Mora Pulp
1 c. sugar

Heat in a sauce pan until slightly thickened. Cool and store in glass jar in the refrigerator.


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