Ingredients
Units
- 1 cup (250 ml) whole milk
- pinch of salt
- 3/4 cup granulated sugar (150 grams)
- 2 cups whipping heavy cream
- 1/4 cup powdered lucuma, I buy it from Amazon
- 2 egg yolks
- 1/4 teaspoon vanilla extract
- 2 tablespoons dulce de leche, optional
Instructions
- Mix the heavy cream and lucuma powder in a large bowl, and stir to incorporate.
- In a small saucepan, combine sugar, salt, and milk, and place over medium heat.
- In another medium bowl, place the two yolks and whisk for 20 seconds.
- Stir the milk with a spatula to ensure the sugar is dissolved. When the milk is warm, the first bubbles form on edge (do not wait for it to boil). Mix the milk with the yolks, continuously whisking, and do it in a thin trickle. This is done to temper the yolks and not end up with scrambled eggs. When all the milk has been incorporated, return the mixture to the saucepan and cook over medium heat, constantly stirring, until the custard cover the back of a spoon. Remove from heat immediately.
- Stir the mixture of cream and lucuma a few times and start adding the custard while whisking refrigerated overnight.
- The next day, make the ice cream following the manufacturer’s instructions for your ice cream machine and add the dulce de leche in the last 3 minutes.
Notes
Recipe adapted from Ready for Dessert, de David Lebovitz
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Ice cream
- Method: Stove-cooked
- Cuisine: Chilean