Ingredients with Measurements:
- 2 cups of mamey sapote pulp
- 1 cup of heavy cream
- 1 cup of whole milk
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a blender, puree the mamey sapote pulp until smooth.
2. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and whisk in the mamey sapote puree.
4. Transfer the mixture to a bowl and let it cool to room temperature.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is completely chilled.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Freezing time: 2 hours
Temperature:
Refrigerate until completely chilled before churning in the ice cream maker. Freeze for at least 2 hours, or until firm.
Serving size:
This recipe makes about 1 quart of ice cream, or 8 servings.
Nutritional information:
Per serving:
Calories: 280
Fat: 15g
Saturated Fat: 9g
Cholesterol: 55mg
Sodium: 85mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 33g
Protein: 3g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version of the ice cream.
- You can use low-fat milk instead of whole milk for a lighter version of the ice cream.
- You can use coconut sugar or honey instead of granulated sugar for a healthier version of the ice cream.
Variations:
- Add 1/2 cup of toasted coconut flakes to the ice cream mixture before churning for a tropical twist.
- Add 1/2 cup of chopped macadamia nuts to the ice cream mixture before churning for a crunchy texture.
- Add 1/4 cup of dark rum to the ice cream mixture before churning for an adult version of the ice cream.
Tips and tricks:
- Make sure the mamey sapote pulp is ripe and soft for the best flavor and texture.
- Chill the ice cream mixture thoroughly before churning to ensure a smooth and creamy texture.
- Freeze the ice cream in an airtight container to prevent ice crystals from forming.
- Let the ice cream soften at room temperature for a few minutes before scooping for easier serving.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream soften at room temperature for a few minutes before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone, garnished with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, toasted coconut flakes, chopped nuts, chocolate chips, caramel sauce.
Pairings:
Fresh fruit, chocolate cake, brownies, cookies, pie.
Suggested side dishes:
None.
Troubleshooting advice:
- If the ice cream is too hard, let it soften at room temperature for a few minutes before scooping.
- If the ice cream is too soft, freeze it for a few more hours until firm.
Food safety advice:
- Make sure to use pasteurized milk and cream to avoid foodborne illness.
- Store the ice cream in the freezer at or below 0°F (-18°C) to prevent bacterial growth.
Food history:
Mamey sapote is a tropical fruit native to Central and South America. It is commonly used in desserts and drinks in Latin American cuisine.
Flavor profiles:
Mamey sapote has a sweet and creamy flavor, similar to a combination of sweet potato and pumpkin.
Serving suggestions:
Serve the ice cream as a refreshing dessert on a hot summer day.
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