Passionfruit ice cream with rum-vanilla caramel sauce

Ingredients:

Ice cream

• 1 cup cold heavy cream
• 400 g of condensed milk with sugar
• 1 tsp vanilla extract
• 0.5 tbsp. passion fruit nectar or concentrate

Rum-vanilla caramel sauce

• 1 cup of sugar
• 1 teaspoon lemon juice
• 1 vanilla bean, cut in half lengthwise
• 0.5 cups heavy cream
• 2 tbsp (30 g) cold butter, cut into pieces
• A pinch of salt
• 2 tbsp dark rum

Preparation:

1. Ice cream: Pour the cream into a large chilled bowl and beat it with a whisk or mixer until stiff peaks form. Pour the condensed milk into another large bowl and whisk in the vanilla and passion fruit nectar. Fold the whipped cream into the condensed milk in three additions. Pour the mixture into a 21x11 cm (8.5x4.5 in) pan and cover it, placing plastic wrap directly on the surface of the cream. Freeze for at least 4 hours or overnight.
2. Caramel sauce: In a small saucepan, combine the sugar and 1/4 cup water and place over medium heat. Add the lemon juice. Scrape out the vanilla seeds and add them, along with the vanilla bean, to the sugar. Bring the mixture to a boil and cook, shaking the pan occasionally and scraping down any syrup that has stuck to the sides with a pastry brush. Simmer for about 10 minutes, until the syrup turns a deep amber color.
3. Carefully pour in the cream (the mixture may bubble) and mix everything together. Then fold in the butter, a few pieces at a time. Add a pinch of salt and stir in the rum. Let the sauce cool slightly until it's lukewarm, about 15 minutes.
4. While the sauce is cooling, remove the ice cream from the freezer to soften it. Then pour the warm sauce over the ice cream and serve.