Lucuma Ice Cream

Lucuma Ice Cream

(5)

Lucuma Ice Cream

Print Recipe

Prep time

5m

Total time

25m

Yields

1 ½

Quarts

Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

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.

More
  • Ingredients
  • Directions

2 cups

whole milk

1 cup

sugar

4

egg yolks

1 pkg. (14 oz.)

frozen GOYA® Lucuma Fruit Pulp, thawed

1 ¾ cups

heavy cream, chilled

Directions

Kitchen View

Step 1

Heat milk in medium saucepan over medium-high heat until it reaches the scalding point (edges of milk will begin to bubble, but milk will not boil). Meanwhile, in medium bowl, using whisk, beat together sugar and egg yolks until thick and pale yellow. Gradually whisk hot milk mixture into egg yolk mixture until incorporated; return to saucepan. Cook, stirring occasionally, until milk mixture thickens (it should reach 170°F on quick-read thermometer). Do not allow milk mixture to boil. Transfer hot custard to bowl; mix in thawed lúcuma pulp. Chill until cold.

Step 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.

Step 3

To serve, scoop lúcuma ice cream into serving bowl; top with dulce de leche, if desired.

New from Goya

Recipe Tags

Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Over 60 on recipe-filter

Recipe Reviews

Mikayha Williams

looks yummy

View All (2)
Return

Kitchen View

Print