Native to Peru, lúcuma is a fruit with an elusive taste that evokes caramel, butterscotch and maple syrup, making it a popular flavor for Andean desserts.
(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 pulp (available frozen at stores carrying Latin food products)
Scald milk in a heavy saucepan until it bubbles. Remove from heat. Stir in sugar and salt until dissolved. Stir in half and half, cream and vanilla. Whisk in lúcuma pulp until fully incorporated. Cover and chill for 30 minutes. Freeze as directed.
5 Comments Add yours
Hi, do you put this in the ice cream maker? Also, how is the flavor.. does the lucuma come through well? Thanks, Jane.
Hi Jane — Yes, it went into my trusty Rival ice cream maker. And the lucuma came through powerfully — all caramel and cashews. Folks are still talking about it!
I am lucky to live in South Florida where I can find Lucuma Ice Cream made with 100% Lucuma pulp fruit. The manufacture has a map tool in its website where you can find places where to buy it: http://www.heladitos.com/flavors/lucuma/
Thanks for the tip, Antonio. Looks like your source is only in Florida, where I was also lucky enough to live (in Miami!) at one point.