Lucuma Pulp is a fruit native to the Andes and it's a favorite in several South American countries. It has a sweet creamy and citrusy flavor with a hint of caramel or maple, and it comes with a deep yellow color. In Peru, the fruit is most often blended into smoothies with milk and sugar or made into ice cream.
Now come and discover step by step this delicious and refreshing lucuma ice cream recipe so that you can prepare it from home and surprise everyone at home with one of the most delicious desserts in Peru.
Learn how to prepare this delicious and nutritious dessert with the lucuma ice cream recipe that we bring to you today.
2 cups of milk
397gr Unfrozen Lucuma Pulp
1 cup of sugar
4 egg yolks
1 ¾ cup of thick cream, cold
Cajeta Dulce De Leche To taste
Heat the milk in a medium saucepan over medium-high heat until the edges of the milk begin to bubble, but not boiling.
Meanwhile, in a medium bowl, mix the sugar and egg yolks until thickened and pale yellow. Gradually add the hot milk mixture into the egg yolk mixture until well combined and return to the saucepan.
Cook, stirring occasionally until the milk mixture thickens. Do not allow the milk mixture to boil. Transfer the hot cream to a bowl and mix with the unfrozen lucuma pulp. Chill until very cold.
In a medium bowl, using a hand mixer; beat thick cream until forms stiff peaks (cream should hold its shape and stick to the edges of the whisk when raised). Mix 1/3 of the whipped cream mixture with the chilled lucuma cream until just combined.
Gently pour in the remaining whipped cream.
Transfer the lucuma cream mixture to a 1 ½ qt cup. or mold cover with plastic wrap. Freeze until firm, about 3 hours.
Spoon lucuma ice cream into a serving bowl, top with dulce de leche, if desired.
We hope you enjoy preparing this delicious Lucuma ice cream, take a picture and tag us on Instagram @clocfood