Naranjilla Ice Cream

Vegetarian
Gluten Free
Health score
12%
Naranjilla Ice Cream
480 min.
2
1055kcal

Suggestions


Indulge in a tropical escape with our delightful Naranjilla Ice Cream! This creamy dessert is not just a treat for your taste buds; it's a refreshing adventure that brings the exotic flavor of naranjilla, a fruit native to the Andean region, right to your home. With its vibrant taste and unique tartness, naranjilla offers an unforgettable ice cream experience that contrasts beautifully with the sweet and rich cream base.

Perfect for hot summer days or whenever you're craving a sweet retreat, this ice cream recipe captures the essence of the tropics. Each velvety scoop provides a splendid balance of sweetness and tang, making it an irresistible addition to any dessert spread. Unleashing your inner chef while creating this luscious dish is not only a satisfying endeavor but also a wonderful way to impress family and friends with your culinary skills.

Whether you enjoy it in a cone, as a topping on a cake, or directly from the tub, Naranjilla Ice Cream is guaranteed to elevate your dessert game. Plus, it's vegetarian and gluten-free, making it accessible for various dietary preferences. So roll up your sleeves, gather your ingredients, and prepare to create a frozen masterpiece that will leave everyone wanting more!

Ingredients

  • large egg yolk 
  • cup cup heavy whipping cream 
  • 14 ounces pear puree frozen thawed (also called lulo) ()
  • cup sugar divided
  • 0.5 cup milk whole

Equipment

  • bowl
  • sauce pan
  • whisk
  • sieve
  • wooden spoon
  • kitchen thermometer
  • ice cream machine

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up, about 2 hours.
  5. •Custard can be chilled up to 24 hours. •Ice cream keeps 1 week.

Nutrition Facts

Calories1055kcal
Protein4.55%
Fat45.33%
Carbs50.12%

Properties

Glycemic Index
79.92
Glycemic Load
84.65
Inflammation Score
-10
Nutrition Score
24.288260708685%

Flavonoids

Cyanidin
0.2mg
Delphinidin
0.04mg
Pelargonidin
0.04mg
Catechin
3.41mg
Apigenin
0.02mg
Luteolin
0.04mg
Kaempferol
0.1mg
Myricetin
0.12mg

Nutrients percent of daily need

Calories:1054.75kcal
52.74%
Fat:55g
84.61%
Saturated Fat:31.93g
199.59%
Carbohydrates:136.82g
45.61%
Net Carbohydrates:133.64g
48.6%
Sugar:133.59g
148.43%
Cholesterol:508.99mg
169.66%
Sodium:74.61mg
3.24%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.41g
24.83%
Vitamin A:4485.59IU
89.71%
Vitamin C:72.95mg
88.42%
Selenium:25.56µg
36.51%
Folate:139.73µg
34.93%
Vitamin B2:0.58mg
34.23%
Vitamin D:4.41µg
29.41%
Phosphorus:291.01mg
29.1%
Vitamin E:3.79mg
25.26%
Calcium:220.26mg
22.03%
Vitamin B6:0.43mg
21.7%
Vitamin B12:1.18µg
19.71%
Vitamin B5:1.94mg
19.39%
Potassium:577mg
16.49%
Copper:0.27mg
13.36%
Fiber:3.18g
12.7%
Vitamin K:12.56µg
11.97%
Vitamin B1:0.17mg
11.56%
Zinc:1.51mg
10.04%
Magnesium:37.19mg
9.3%
Iron:1.41mg
7.86%
Manganese:0.15mg
7.57%
Vitamin B3:1.48mg
7.38%
Source:Epicurious