Recipes

Naranjilla Ice Cream

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Naranjilla Ice Cream

Naranjilla Ice Cream

amanda

Equipment

  • Electric Ice Cream Maker with Freezer Bowl

  • KitchenAid Stand Mixer Attachments for Ice Cream Base Preparation

  • Breville 2-in-1 Blender + Food Processor - Ideal for Smooth Fruit Purees

  • Hamilton Beach Electric Hand Blender, Stainless Steel Blade Set with Power Cord

  • OXO Good Grips Electric Ice Cream Maker and Freezer Bowl System (5 Quart)

  • Ninja BL68SS Multi-Amp Blender - High-Speed Performance for Smooth Purees

  • Cuisinart 14-Cup Food Processor with Easy-glide, Ergonomic Handles and Comfort Grip Silicone Controls

  • OXO Good Grips Immersion Blender - Ideal for Creating Fruit Purees and Smoothie Mixtures

Ingredients

  • 1 (14-ounces) package frozen naranjilla (also called lulo) purée, thawed (2 3/4 cups)

  • 1 cup heavy cream

  • 1/2 cup whole milk

  • 1 cup sugar, divided

  • 4 large egg yolks

  • Equipment: an ice cream maker

Instructions

1

Instruction 1

Bring purée, cream, milk, and 3/4 cup sugar to a simmer in a heavy medium saucepan over medium heat, stirring until sugar has dissolved.
2

Instruction 2

Whisk together yolks and remaining 1/4 cup sugar in a bowl, then slowly add hot milk mixture, whisking to combine. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170 to 175°F on an instant-read thermometer (do not let boil). Immediately strain through a fine-mesh sieve into a metal bowl.
3

Instruction 3

Chill, uncovered, until cool or quick-chill by setting bowl in an ice bath and stirring occasionally until cold. Refrigerate, covered, until very cold, at least 6 hours.
4

Instruction 4

Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up, about 2 hours.
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