Naranjilla Ice Cream
Naranjillan Ice Cream might be just the dessert you are searching for. Watching your figure? This gluten free and vegetarian recipe has 1070 calories, 12g of protein, and 56g of fat per serving. This recipe serves 2. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, heavy cream, naranjilla purée, and a few other things to make it today. From preparation to the plate, this recipe takes around 8 hours. It will be a hit at your Summer event.
Instructions
Bring purée, cream, milk, and 3/4 cup sugar to a simmer in a heavy medium saucepan over medium heat, stirring until sugar has dissolved.
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 175°F on an instant-read thermometer (do not let boil). Immediately strain through a fine-mesh sieve into a metal bowl.
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.
Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up, about 2 hours.
•Custard can be chilled up to 24 hours. •Ice cream keeps 1 week.