Prickly Pear Ice Cream (aka Cactus Ice Cream)
I am continuing to experiment with homemade ice cream. Last week, I found some fruit purees at a local supermarket. They came pre-made and it quite some exotic flavors. I was a bit skeptic. At first glace, they looked more like juice then puree. But I decided to give them a try. I grabbed a bag of prickly pear–the fruit from a certain type of cactus–puree. It turned out to be a very flavorful puree. Exactly what I would use for making ice cream.
This is how you make my prickly pear ice cream:
Preparation Method:
Whisk 3 egg yokes and half of the sugar in a bowl until pale and fluffy. Meanwhile combine the heavy cream, milk, the other half of the sugar and the seeds of 1 vanilla pod in a saucepan. When the dairy mixture is close to the boiling point, add half to the beaten egg yokes while whisking to prevent the egg yokes from setting. Add the eggs and dairy to the remainder of the diary mixture and simmer over a medium heat whisking regularly. Add the cactus puree and a pinch of salt. The mixture will start to thicken much like custard. The mixture will be ready when it coats the back of a spoon. Once ready, transfer the custard to a container, let it cool to room temperature and put in the fridge to chill for at least 4 hours; overnight if possible.
To make the ice cream, transfer it to your ice cream machine and follow the instructions of the machine.
Ingredients:
- 3 egg yokes
- 500ml heavy cream
- 250ml whole milk
- 225gr caster sugar
- 350ml cactus puree
- 1 vanilla pod
- pinch of salt
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