No Churn Passion Fruit Ice Cream with Candied Kumquats
No Churn Passion Fruit Ice Cream with Candied Kumquats coconut cream, date paste base, bits of candied kumquats and tangy passion fruit flavored ice cream.
Cut the kumquats into thin slices. In a large skillet add sugar and water stirring occasionally until sugar is dissolved. Add the kumquat slices in a single layer and simmer for about 20 minutes, or until kumquat rinds are translucent.
Carefully remove the kumquat slices and cool on plate. Be careful as the syrup is way hot! No need to burn yourself. Save the syrup for another use if you like. When cool enough to touch, chop into small pieces, set aside.
Place a large mixing bowl and beaters in the freezer to chill for 10 minutes. Take the cans of coconut cream or milk you chilled overnight out of the refrigerator and set aside.
Cut each passion fruit in half and over a bowl with a mesh sieve, scoop out the pulp and press to extract the juice and discard the seeds if you don’t want them in the ice cream.
Add the moist, pitted dates to your food processor and pulse adding hot water a little at a time until it forms a thick paste. Set aside.
Pour the solidified coconut cream into a mixer, discarding the water, and whip until creamy and smooth for 2 minutes. Add the date paste, passion fruit juice and or pulp and seeds and the chopped candied kumquats. Whip until fully incorporated.
Transfer to a parchment-lined freezer-safe container (I used a meatloaf pan) and cover loosely with plastic wrap, then foil to help freeze. A few hours will make a firm, chilled, mousse-like ice cream. Freezing overnight makes for a firmer ice cream.
Set out for at least 20 minutes prior to scooping. Will keep in the freezer for up to one week, if it lasts that long.