A Boozy, Passionate Caramel Ice Cream
For the Ice Cream:
150ml crème fraîche
150ml natural yogurt
1 jar of Passionfruit & Lemon curd
2-3 tbsp Limoncello
3 large Caramel Mernagz, crushed.
For the Swirl Sauce:
75 grams best-quality unsalted butter
Pulp of 1 passion fruit
50 grams soft light brown sugar
50 grams caster sugar
50 grams golden syrup
125 ml double cream
1 teaspoon salt
Melt butter, sugars and syrup and butter in a small heavy based pan and let simmer for 3 minutes, swirling every now and again. Add cream and half a teaspoon of fleur de sel salt (not table salt!) and swirl again, give a stir with a wooden spoon and taste – go cautiously so that you don’t burn your tongue – to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving.
To make the ice cream: whisk the crème fraîche and yogurt into the curd and flavour with Limoncello. Pour into an ice cream machine and churn according to the manufacturer’s instructions. Gently fold in the crushed meringue and pack the ice cream into a storage container, alternating layers with the sauce. Work quickly, or the caramel sauce will start to sink. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of the freezer until firm, at least 4 hours. An alternative method is to freeze the mix for several hours
without churning, but you do need to stir it every 20 minutes to break up the crystals until it sets properly. If this second method is followed, remove the ice cream from the freezer about 20-30 minutes before serving to loosen its consistency.