Ingredients with Measurements:
- 2 cups of pulasan fruit, peeled and seeded
- 1 can of coconut milk (14 oz)
- 1 cup of heavy cream
- 1 cup of 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 pulasan fruit until smooth.
2. In a medium saucepan, combine the coconut milk, heavy cream, sugar, vanilla extract, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3. Remove the saucepan from the heat and stir in the pulasan puree.
4. Chill the mixture in the refrigerator for at least 2 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours or overnight
- Freezing time: 2 hours
Temperature:
- Refrigerator temperature: 40°F (4°C)
- Freezer temperature: 0°F (-18°C)
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 380
- Total fat: 23g
- Saturated fat: 18g
- Cholesterol: 61mg
- Sodium: 107mg
- Total carbohydrate: 43g
- Dietary fiber: 1g
- Sugars: 41g
- Protein: 2g
Substitutions for ingredients:
- Pulasan fruit can be substituted with lychee or rambutan fruit.
- Heavy cream can be substituted with coconut cream or half-and-half.
- Sugar can be substituted with honey or agave nectar.
Variations:
- Add shredded coconut or toasted coconut flakes to the ice cream mixture before churning.
- Top the ice cream with fresh fruit, such as sliced bananas or mangoes.
Tips and tricks:
- Make sure the ice cream mixture is completely chilled before churning to ensure a smooth texture.
- For a creamier texture, use full-fat coconut milk instead of light coconut milk.
- To prevent ice crystals from forming, cover the ice cream with plastic wrap before freezing.
Storage instructions:
- Store the ice cream in a freezer-safe container with a tight-fitting lid.
- The ice cream can be stored in the freezer for up to 2 weeks.
Reheating instructions:
- Allow the ice cream to soften at room temperature for 10-15 minutes before serving.
Presentation ideas:
- Serve the ice cream in a coconut shell or a decorative bowl.
- Top the ice cream with a sprinkle of toasted coconut flakes or chopped nuts.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Fresh fruit
Pairings:
- Serve the ice cream with a slice of coconut cake or a tropical fruit salad.
Suggested side dishes:
- Grilled pineapple
- Coconut rice
- Sweet potato fries
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften.
- If the ice cream is too soft, freeze it for an additional hour or until firm.
Food safety advice:
- Make sure to wash the pulasan fruit thoroughly before peeling and seeding.
- Store the ice cream at a safe temperature of 0°F (-18°C) or below.
Food history:
- Pulasan fruit is native to Southeast Asia and is similar in taste and texture to lychee fruit.
- Coconut milk is a staple ingredient in many Southeast Asian cuisines.
Flavor profiles:
- Sweet
- Creamy
- Coconutty
- Fruity
Serving suggestions:
- Serve the ice cream as a refreshing dessert on a hot summer day.
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Taste: Creamy, Sweet, Coconutty, Refreshing