Lúcuma is one of the most unusual tropical fruits in South America. It's very popular in the Andean regions where it is cultivated. It has an orange pulp and a distinctive perfume-like flavor that combines well with dulce de leche and chocolate.
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 for this recipe.
- 1 1/2 cups evaporated milk
- 8 egg yolks
- 1 cup sugar
- 1 cup frozen lucuma pulp/puree, thawed
- 1 teaspoon vanilla extract
- 2 cups whipping cream
- Place the evaporated milk in a pot over medium heat and gradually bring to a boil.
- 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 over 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.