Naranjilla Ice Cream
Naranjilla Ice Cream is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
