The citrusy flavor of the South American naranjilla, which resembles a small orange, shines bright in a cool, sweet-sharp counterpoint to the
Ingredients:
- 1 (14-ounces) package frozen naranjilla (also called lulo) purée, thawed (2 3/4 cups)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup sugar, divided
- 4 large egg yolks
- Equipment: an ice cream maker
Instructions:
- Bring purée, cream, milk, and 3/4 cup sugar to a simmer in a heavy medium saucepan over medium heat, stirring until sugar has dissolved.
- Whisk together yolks and remaining 1/4 cup sugar in a bowl, then slowly add hot milk mixture, whisking to combine. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170 to 175°F on an instant-read thermometer (do not let boil). Immediately strain through a fine-mesh sieve into a metal bowl.
- Chill, uncovered, until cool or quick-chill by setting bowl in an ice bath and stirring occasionally until cold. Refrigerate, covered, until very cold, at least 6 hours.
- Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up, about 2 hours.
Naranjilla Ice Cream • Yield: 10 servings
Ingredients:
- 1 (14-ounces) package frozen naranjilla (also called lulo) purée, thawed (2 3/4 cups)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup sugar, divided
- 4 large egg yolks
- Equipment: an ice cream maker
Naranjilla Ice Cream Nutrition Facts:
• Diet:
• Calories: 98.55
• Fat: 110.80
• Carbs: 78.12
• Protein: 20.96
• Cholesterol: 358.69
• Calcium: 40.87
• Sodium: 7.95* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.