Yield: 1 Servings
|1 quart||Vanilla ice cream|
|1 cup||Coconut milk|
|1 cup||Passionfruit juice|
|1 tablespoon||Lime juice|
|1 cup||Heavy cream|
|3 tablespoons||Long shredded coconut,|
|2 tablespoons||Passionfruit juice|
|1 tablespoon||Light rum|
In a bowl, stir ice cream until soft. Beat in coconut milk. Spoon mixture in 1½ quart mold leaving a hollow in the center. Return ice cream to the freezer. Blend or mix well 1 cup passionfruit juice, 2 Tbls. sugar, water & lime juice. Freeze this mixture for 2-3 hours. When the juices are frozen but still mushy, beat them in a bowl. Whip the cream until thick then fold it into the juices.
Return the mixture to the freezer for 1 hour until set. When the passionfruit mixture is set spoon it into the center of the ice cream mold. Return the mold to the freezer until ready for serving. To serve: Unmold the ice cream onto a platter. Sprinkle over it the shredded coconut. Puree the 2 Tbls. passionfruit juice, white rum & sugar. Warm this mixture very slightly & pour over the ice cream.