Ingredients with Measurements:
- 2 cups of naranjilla pulp
- 1 cup of heavy cream
- 1 cup of whole milk
- 3/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Special equipment needed:
- Ice cream maker
- Blender
Step-by-step instructions:
1. In a blender, combine the naranjilla pulp, heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Blend until smooth.
2. Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions.
3. Once the ice cream has reached the desired consistency, transfer it to a freezer-safe container and freeze for at least 2 hours.
4. Serve the naranjilla ice cream in bowls or cones.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes (churning time in the ice cream maker)
Temperature:
- Freezer temperature: -18°C (0°F)
Serving size:
- This recipe makes approximately 6 servings.
Nutritional information:
- Calories: 290
- Fat: 16g
- Carbohydrates: 34g
- Protein: 3g
- Fiber: 1g
- Sugar: 31g
Substitutions for ingredients:
- Heavy cream: You can use half-and-half or whipping cream instead.
- Whole milk: You can use 2% or skim milk instead.
- Granulated sugar: You can use honey or maple syrup instead.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Add a tablespoon of rum or tequila to the mixture for an adult version.
Tips and tricks:
- Make sure the ice cream maker bowl is completely frozen before using it.
- Chill the mixture in the refrigerator for at least 2 hours before churning to ensure a smoother texture.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes before scooping.
Storage instructions:
- Store the naranjilla ice cream in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- Let the ice cream sit at room temperature for a few minutes before serving to soften it.
Presentation ideas:
- Serve the naranjilla ice cream in bowls or cones.
- Top with whipped cream and fresh fruit.
Garnishes:
- Fresh fruit, such as sliced strawberries or kiwi.
- Whipped cream.
- Chocolate chips or chopped nuts.
Pairings:
- Serve the naranjilla ice cream with a slice of pound cake or a cookie.
Suggested side dishes:
- Fresh fruit salad.
- Chocolate cake.
- Brownies.
Troubleshooting advice:
- If the ice cream is too soft, freeze it for a few more hours.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure the naranjilla pulp is fresh and free of any mold or spoilage before using it.
- Wash your hands and all utensils before preparing the ice cream.
Food history:
- Naranjilla is a fruit native to South America, particularly Ecuador and Peru. It is also known as "lulo" in Colombia.
Flavor profiles:
- Naranjilla has a tart and citrusy flavor, similar to a combination of pineapple and lime.
Serving suggestions:
- Serve the naranjilla ice cream as a refreshing dessert on a hot summer day.
Related Categories
Cooking Method: N/A
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Region: Ecuadorian
Taste: Citrusy, Sweet, Tangy, Refreshing