Lucuma is one of those things that bring me back to my childhood and Lima. It reminds me of going out for milkshakes and ice cream when I was little. It is a Peruvian fruit which is high in vitamins and it is a natural sweetener. Considered a super fruit, you can now find it at most health stores. It is easy to add to any smoothies for an extra nutrient kick. The taste is hard to describe for me, but some people say it tastes of a mixture between sweet potato and maple syrup. I love going to the market in Lima and picking some ripe lucuma to make milkshakes at my mom’s place. The smell of it is just divine!
This recipe makes about 2 litters of ice cream.
2 1/2 cups of milk
2 ½ cups of cream
¼ cup of honey
1 cup of sugar
2 vanilla bean or 2 tablespoons of vanilla essence
1/3 cup of lucuma powder
5 egg yolks
In a large bowl, whisk 1 cup of the milk with the lucuma powder. Set it aside.
Whisk the honey and sugar with the egg yolks in a large bowl.
Pour the remaining milk, cream and vanilla (seeds scraped and pod) in a saucepan over medium heat. Once it starts simmering, very slowly start pouring it into the egg yolk mixture while whisking. It is important to pour it slowly and to whisk it fast so that the yolks don’t curdle.
Then transfer the mixture back into the saucepan. Over medium-low heat and using a wooden spoon, stir for about 6 -10 minutes. You know it’s done, when you draw a line with your finger on the back of the spoon and it stays.
Then put a fine mesh sieve over the bowl with the lucuma and milk. Pour the vanilla mixture into the lucuma bowl.
Allow it to cool down to room temperature. Once it is at room temperature, place it in the fridge until it is cold. Preferably leave it in the fridge overnight to give it time for the flavors to develop.
Freeze in an ice cream maker according to the manufacturer’s instructions. Store it in an airtight container for at least 2 hours before serving. Enjoy!