If you can't find frozen lucuma pulp in your latin food market, you might find lucuma powder, which can be added to this ice cream recipe to taste (approximately 1/4 cup). Adding 1/2 cup dulce de leche in place of 1/2 cup of the evaporated milk also makes a delicious variation.
You will need an ice cream maker to make this recipe.
- 8 egg yolks
- 1 cup sugar
- 1 1/2 cups evaporated milk
- 2 cups whipping cream
- 1 cup frozen lucuma pulp/puree (thawed)
- 1 tsp vanilla
- Place the evaporated milk in a pot on medium heat.
- While the evaporated milk is heating to a boil, beat the egg yolks with the sugar until thickened and pale yellow in color.
- When the milk reaches a boil, pour a small amount into the egg yolk mixture while whisking. Add the rest of the hot milk and mix well.
- Return the hot milk, sugar, and egg yolk mixture to the pot, and cook on medium-low heat. Cook until mixture starts to thicken and just barely comes to the boil, stirring constantly. Strain into a clean bowl, and place bowl in an ice bath.
- Add the lucuma puree, vanilla, and whipping cream and mix well. Chill thoroughly.
- Freeze ice cream according to your ice cream machine directions.
Makes 1 quart