Making homemade ice cream is easy. It is not an exact science like baking where ingredient measurement can be critical. Use less egg yolks one time, more cream the next, add a little vanilla, mix in some fresh fruit, etc…
The main reason I make ice cream at home is that I can control the type and amount of sugar. Limiting our sugar intake is probably one of the hardest but most important actions we can do to improve our health.
I use a Kitchen Aid Ice Cream Maker Attachment
In Peru, lucuma ice cream is more popular then chocolate or vanilla. The lucuma fruit is native to Ecuador, Chile, and Peru. You can find powdered lucuma
Lucuma Ice Cream
A popular flavor in Peru. The powder is easy to find online or the raw foods section of many health food stores. For a more subtle flavor use the smaller amount of powder.
3 cups cream, either raw or not ultra pasteurized, or a combination of cream and milk
6 egg yolks
1/4 cup maple syrup
1/4 – 1/3 cup lucuma powder
optional topping: roasted pecans
1. Combine all ingredients in a blender. (Alternatively, use a hand blender or whisk by hand).
2. Pour into your ice cream maker according to manufacture’s directions.
For those who live in South Florida, you can find Lucuma Ice Cream made with 100% Pulp fruit. The manufacture has a map with locations in its website: http://www.heladitos.com/flavors/lucuma/
Will have to look for it – thanks!
Seen very deliciouse making homemade ice cream. Thanks for your recipe cause I will going to try this, for sure my family will love this.
Lisa, Do you know how much this recipe makes? 1 Quart? 2?
thank you.
I haven’t made this in a while (some of my earlier recipes don’t have the yield). But it’s about 1 to 1 1/2 quarts. Next time I make this I will update the yield.
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