Ice Cream, Ice Cream
August 16, 2010
Kate, there’ve been request on this end for the lucuma ice cream recipe. Please share!
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Far-flung friends take on the world, one bite at a time
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The local take on some seriously unusual ice cream flavors.
Some of these need to be left in the Iron Chef ice cream freezer, where many a contender has stumbled. But local Brooklyn ice cream up-and-comer Ample Hills Creamery has a lovely kettle corn flavor (Kettle Karma) and is experimenting with other adult flavor blend-ins, like Salted Crack Caramel. Can personally attest to its addictiveness.
Just had the opportunity to taste basil and sweet corn ice cream (two individual flavors) as the dessert course for a Restaurant Week meal. Basil was tasty, but the sweet corn (once I figured out what it was) was definitely not the treat for me!
Ask and you shall receive! And by the way, Molly, sweet corn ice cream? Eeewwwwwww.
LÚCUMA ICE CREAM
[Based on a Rival recipe]
Makes 2 quarts
1 cup whole milk
3/4 cups sugar
Dash of salt
2 cups half and half
1 teaspoon Mexican vanilla
1 cup heavy cream
1 cup lúcuma purée
Scald milk in a heavy ssaucepan until it bubbles. Remove from heat. Stir in sugar and salt until dissolved. Stir in half and half, cream and vanilla. Whisk in lúcuma purée until fully incorporated. Cover and chill for 30 minutes. Freeze as directed. (It takes about 30 minutes in my freezer.)