Lucuma Ice Cream
No Ice Cream Machine Required!Lúcuma – a popular fruit in South America, especially in Peru, Chile and Argentina – has a round, baseball shape, bright orange-yellow flesh and a thick, sweet taste that some say tastes like pumpkin. frozen GOYA® Lucuma Fruit Pulp is ready to be blended into drinks, stirred into cakes or cooked into jam. Here, as a tribute to one of its most popular uses in Peru, we transformed it into smooth ice cream. To do: simply stir the pulp into a quick stove-top custard, fold into whipped cream and freeze. No ice cream machine required! Top with GOYA® Dulce de Leche for a classic Peruvian treat.
Makes 1½ quarts
Prep time: Less than 5 min.
Total time: 25 min., plus freezing time
2 cups whole milk
1 cup sugar
4 egg yolks
1 pkg. (14 oz.) frozen GOYA® Lucuma Fruit Pulp, thawed
1¾ cups heavy cream, chilled
GOYA® Dulce de Leche (optional)
2. In medium bowl, using hand blender or whisk, beat heavy cream until it thickens and forms stiff peaks (the cream will hold its shape and cling to the edges of whisk when raised). Mix 1/3 whipped cream mixture into chilled lúcuma custard until combined. Gently fold in remaining whipped cream. Transfer lúcuma-cream mixture to 1½-qt.bowl or loaf pan; cover with plastic wrap. Freeze until firm, about 3 hours, or up to 1 week.
3. To serve, scoop lúcuma ice cream into serving bowl; top with dulce de leche, if desired.