Naranjilla Ice Cream – a delicious recipe with puru00e9e, heavy cream, milk, sugar, egg yolks, cream maker. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring puree, cream, milk, and 3/4 cup sugar to a simmer in a heavy medium saucepan over medium heat, stirring until sugar has dissolved.
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 175u00b0F on an instant-read thermometer (do not let boil). Immediately strain through a fine-mesh sieve into a metal bowl.
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
Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up, about 2 hours.
560
kcal
Calories
32
g
Fat
54
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (14-ounces) package frozen, (also called, ) puree, thawed (2 3/4 cups), 1 cup heavy cream, and more.
Yes, Naranjilla Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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