Probably one of my favorite flavors of ice cream, and now that the heat is oppressive in Houston I have to have it.
I adapted the recipe for vanilla ice cream from David Lebovitz, who is an authority on ice cream. The lucuma has specific properties that emulsify and theoretically make possible to do raw ice cream without a custard base. This time I went the traditional way that often results in more complex flavored ice cream and a nice creaminess.
This ice cream so good, even my picky 6-year-old daughter fell in love and declared it the best ice cream she has ever tried.
Maybe you will also like the recipe: Easy Dulce de Leche Flan
Lucuma Ice Cream
for 1 liter of ice cream
- 1 cup (250 ml) milk, I used 1%
- Pinch of salt
- 3/4 cup granulated sugar (150 grams)
- 2 cups whipping heavy cream
- 1/4 cup powdered lucuma, I buy it from Amazon
- 2 egg yolks
- 1/4 teaspoon vanilla extract
- 2 tablespoons dulce de leche, optional
- In a large bowl mix the heavy cream and lucuma powder, stir to incorporate.
- In a small saucepan combine sugar, salt, and milk, place over medium heat.
- In another medium bowl place the two yolks and whisk for 20 seconds.
- Stir the milk with a spatula to make sure the sugar is dissolved, when the milk is warm, and the first bubbles form on edge (do not wait for it boils).
- Mix the milk with the yolks always whisking, do it in a thin trickle, this is done to temper the yolks and not end up with scrambled eggs. When all the milk has been mixed with the yolks, return mixture to the saucepan and cook over medium heat constantly stirring until the custard cover the back of a spoon. Remove from heat immediately.
- Stir a few times the mixture of cream and lucuma and start adding the custard while whisking refrigerated overnight.
- Next day make the ice cream following manufacturer’s instructions and add the dulce de leche in the last 3 minutes.
Recipe adapted from Ready for Dessert, de David Lebovitz