Lucuma ice cream is a dessert that has been popular in the past but is now becoming more popular due to its unique flavour and texture.
This ice cream is made with lucuma, which is a type of palm fruit. It is sour and has a strong flavour, which makes it an interesting choice for a dessert.
Unveiling the Lucuma Fruit’s Allure
The lucuma fruit, native to South America, is renowned for its exquisite taste, often described as a blend of sweet potato, maple syrup, and caramel.
Its vibrant orange flesh boasts a rich, creamy texture, making it the perfect ingredient for a luscious ice cream treat.
Let’s get started with our Lucuma Ice Cream recipe!
Ingredients for Lucuma Ice Cream
- 2 cups lucuma pulp (fresh or frozen)
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
Step-by-Step Guide to Make Lucuma Ice Cream
In a medium-sized saucepan, combine the heavy cream and milk. Heat the mixture over medium-low heat until it reaches a gentle simmer. This step helps infuse the Lucuma ice cream base with rich dairy flavors.
Whisk together the egg yolks, sugar, and salt in a separate bowl until the mixture becomes pale and creamy. The sugar adds sweetness and helps create a smoother texture in the final ice cream.
Slowly pour half of the hot cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from curdling. This step, known as tempering, ensures that the eggs are gradually heated and prevents them from scrambling when added to the hot cream.
Pour the egg yolk mixture into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. This process, called tempering, reduces the mixture and gives it a luscious consistency. Be patient during this step to avoid overheating the custard.
Remove the saucepan from heat and stir in the lucuma pulp and vanilla extract until well combined. The lucuma pulp brings its unique, sweet flavor to the ice cream base, while the vanilla extract enhances the overall taste and aroma.
Allow the mixture to cool completely, then cover and refrigerate for at least 4 hours or overnight to ensure the flavors meld together. This step allows the flavors to intensify and the custard to chill, providing optimal texture and taste during churning.
Once chilled, transfer the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. The churning process incorporates air into the mixture, resulting in a creamy and smooth ice cream texture.
Transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm. This step allows the ice cream to harden and set correctly, ready to be scooped and enjoyed.
Variations and Substitutes
- Vegan Lucuma Ice Cream: For a dairy-free option, replace the heavy cream and milk with coconut or almond milk. Use a 1:1 ratio of lucuma pulp to the non-dairy milk of your choice.
- Lucuma Swirl Ice Cream: To add a delightful swirl to your ice cream, prepare a simple caramel sauce by heating equal parts of granulated sugar and water until it turns amber. Drizzle the caramel sauce over the ice cream during the last few minutes of churning.
Lucuma Ice Cream Flavors and Texture
The Lucuma ice cream delights the palate’s creamy texture, reminiscent of traditional custard-based ice creams.
The unique flavor of lucuma adds a distinct sweet and subtly earthy taste to the creamy base, making it a one-of-a-kind frozen treat.
Lucuma Ice Cream – FAQs
Where can I find lucuma pulp?
You can often find frozen lucuma pulp in specialty grocery stores or online. Alternatively, you can use powdered lucuma, adjusting the quantity to taste.
Can I use an ice cream maker alternative?
Yes, if you don’t have an ice cream maker, you can pour the chilled custard into a shallow container and freeze it. Take it out every 30 minutes and vigorously whisk it to break up any ice crystals until it reaches the desired consistency.
How long does Lucuma ice cream keep in the freezer?
When stored in an airtight container, lucuma ice cream can be kept in the freezer for up to 2 months. However, it is at its best quality when consumed within the first month.
Lucuma Ice Cream Recipe
Ingredients
- 2 cups lucuma pulp fresh or frozen
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- In a medium-sized saucepan, combine the heavy cream and milk. Heat the mixture over medium-low heat until it reaches a gentle simmer. Do not let it boil.
- In a separate bowl, whisk together the egg yolks, sugar, and salt until the mixture becomes pale and creamy.
- Slowly pour half of the hot cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from curdling.
- Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. This should take about 8-10 minutes.
- Remove the saucepan from heat and stir in the lucuma pulp and vanilla extract until well combined.
- Allow the mixture to cool completely, then cover and refrigerate for at least 4 hours or overnight to ensure the flavors meld together.
- Once chilled, transfer the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for an additional 4-6 hours or until firm.
Notes
- 5 units of lucuma are equivalent to between 250 and 300 grams of pulp.
- If we do not cover the preparation and take it to the freezer, frost will form and it will not have that smooth texture on the surface.
- The ice cream will be ready between 8 to 10 hours in the freezer.
