Mary Berry’s Passion Fruit and Orange Cheesecake Ice Cream is made with raisins, dark rum, double cream, and full-fat condensed milk. This delicious Passion Fruit and Orange Cheesecake Ice Cream recipe creates a tasty dessert that takes about 12 hours and 10 minutes to prepare and can serve up to 8 people.
This Passion Fruit and Orange Cheesecake Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Passion Fruit and Orange Cheesecake Ingredients
- 150g (5oz) raisins
- 50ml (2fl oz) dark rum
- 300ml (10fl oz) pouring double cream
- 1 × 397g tin (14oz can) full-fat condensed milk
How To Make Mary Berry Passion Fruit and Orange Cheesecake
- Soak the Raisins: Place the raisins in a saucepan and add the dark rum. Heat gently until just boiling, then transfer to a bowl, cover, and leave to soak overnight or until the raisins are plump and the rum is absorbed.
- Prepare the Ice Cream Mixture: In a large bowl, pour in the double cream and whisk with an electric hand whisk until soft peaks form. Gently fold in the condensed milk until well combined. Add the soaked raisins and any remaining rum, mixing gently.
- Freeze: Spoon the mixture into a freezer-proof container or divide it among eight ramekins. Freeze for at least 12 hours or overnight.
- Serve: Scoop the ice cream and serve with fresh fruit, like Glazed Pineapple with Rum and Lime.
Recipe Tips:
- Soak Raisins Overnight: Ensure the raisins are soaked overnight to fully absorb the rum and become plump, which adds flavor and texture to the ice cream.
- Whisk Cream to Soft Peaks: Whisk the double cream until it forms soft peaks to give the ice cream a light and creamy texture. Avoid over-whisking as it can make the cream too thick.
- Fold Gently: When combining the condensed milk and cream mixture with the raisins and rum, fold gently to keep the mixture light and airy.
- Freeze Properly: Make sure to freeze the mixture for at least 12 hours or overnight to achieve the best consistency. It needs enough time to set properly.
- Serve with Fresh Fruit: For added flavor and a refreshing touch, serve the ice cream with fresh fruit like Glazed Pineapple with Rum and Lime.
What To Serve With Passion Fruit and Orange Cheesecake?
This creamy Passion Fruit and Orange Cheesecake Ice Cream pairs well with fresh fruit like berries, mango slices, or glazed pineapple. It can also be served alongside a light citrus salad or a simple fruit compote for a delicious dessert.
How To Store Leftovers Passion Fruit and Orange Cheesecake?
- Refrigerate: leftovers passion fruit and orange cheesecake should be kept in the freezer, so refrigeration isn’t suitable.
- Freeze: Freeze the leftovers passion fruit and orange cheesecake for at least 12 hours or overnight. Before serving, let it sit out for a few minutes to soften slightly for easier scooping.
Mary Berry Passion Fruit and Orange Cheesecake Nutrition Facts
Serving Size: 1 scoop (about 1/2 cup)
- Calories: 250
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 30mg
- Potassium: 150mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Vanilla Cheesecake
- Mary Berry Chocolate Traybake
- Mary Berry Celebration Chocolate Mousse Cake
- Mary Berry Lemon Drizzle Traybake
- Mary Berry Tea Bread
Mary Berry Passion Fruit and Orange Cheesecake
Description
Mary Berry’s Passion Fruit and Orange Cheesecake Ice Cream is made with raisins, dark rum, double cream, and full-fat condensed milk. This delicious Passion Fruit and Orange Cheesecake Ice Cream recipe creates a tasty dessert that takes about 12 hours and 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Soak the Raisins: Place the raisins in a saucepan and add the dark rum. Heat gently until just boiling, then transfer to a bowl, cover, and leave to soak overnight or until the raisins are plump and the rum is absorbed.
- Prepare the Ice Cream Mixture: In a large bowl, pour in the double cream and whisk with an electric hand whisk until soft peaks form. Gently fold in the condensed milk until well combined. Add the soaked raisins and any remaining rum, mixing gently.
- Freeze: Spoon the mixture into a freezer-proof container or divide it among eight ramekins. Freeze for at least 12 hours or overnight.
- Serve: Scoop the ice cream and serve with fresh fruit, like Glazed Pineapple with Rum and Lime.
Notes
- Soak Raisins Overnight: Ensure the raisins are soaked overnight to fully absorb the rum and become plump, which adds flavor and texture to the ice cream.
- Whisk Cream to Soft Peaks: Whisk the double cream until it forms soft peaks to give the ice cream a light and creamy texture. Avoid over-whisking as it can make the cream too thick.
- Fold Gently: When combining the condensed milk and cream mixture with the raisins and rum, fold gently to keep the mixture light and airy.
- Freeze Properly: Make sure to freeze the mixture for at least 12 hours or overnight to achieve the best consistency. It needs enough time to set properly.
- Serve with Fresh Fruit: For added flavor and a refreshing touch, serve the ice cream with fresh fruit like Glazed Pineapple with Rum and Lime.
Mary Berry Passion Fruit and Orange Cheesecake