| Prep: 20 mins | Cook: 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 12g | 35g |
| sugars | fibre | protein | salt |
| 28g | 1g | 6g | 0.06g |
Nothing captures the delicate and exotic flavors of the tropics quite like Rambutan Ice Cream. I remember the first time I tried a Rambutan- it was an experience unlike any other. The soft, juicy flesh with a subtle sweetness was so refreshing, I immediately thought it would make an incredible ice cream, and boy, was I right! This recipe is a delightful retreat from the traditional flavors, transporting you straight to a tropical paradise.
The Taste of Adventure
As a chef who cut his culinary teeth in the wild, rugged landscapes of Colorado, my heart always yearns for dishes that are a novel adventure for the senses. In my culinary escapades, I’ve learned that it’s not always about conforming to the ‘usual’ or sticking to familiar paths. Sometimes, the journey takes you to curious new flavors, like the rambutan.
The recipe for Rambutan Ice Cream is one such journey. The flavor is delicately sweet with just a hint of tart, similar to a lychee or a grape. It’s surprisingly refreshing and beautifully paired with the creamy richness of the ice cream base. I promise you, it’s a journey you won’t forget.
The Health Spin
And while we savor this delicacy, let me not forget to mention the fantastic health benefits of Rambutan. Its high vitamin C content boost your immunity while its natural sugars provide an energy jumpstart. The fiber helps with digestion and overall, it’s a guilt-free indulgence. Yes, that’s right, delicious and beneficial!
The recipe for Rambutan Ice Cream pairs well with Tropical desserts. Think a slice of warm Mango cake or a serving of Brazilian Pineapple, and you’re right on the money. Or you can have it on its own, it’s that good!
So there you have it, my love for Rambutan Ice Cream. Give it a try, and it may just become your new favorite too.
What You’ll Need
- 2 cups of fresh rambutans
- 2 cups of whole milk
- 1 cup of heavy cream
- 3/4 cup of sugar
- 6 egg yolks
- 1 teaspoon of vanilla extract
- 1 pinch of salt
Method
Step One
First, gather your ingredients. You will need 2 cups of fresh rambutans, 2 cups of whole milk, 1 cup of heavy cream, 3/4 cup of sugar, 6 egg yolks, 1 teaspoon of vanilla extract, and a pinch of salt.
Step Two
Begin by peeling and pitting the rambutans. Once they are prepared, puree them in a blender until smooth. Set this aside for later use.
Step Three
In a medium saucepan, combine the milk, cream, and half of the sugar. Warm over medium heat until bubbles form at the edges, then remove from heat.
Step Four
While the milk mixture is heating, whisk the egg yolks, the other half of the sugar, and the salt in a separate bowl until smooth and well combined. Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to avoid cooking the eggs.
Step Five
Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and can coat the back of a spoon. Be sure to not let the mixture boil.
Step Six
Strain the mixture through a fine-mesh sieve into a clean bowl and then mix in the rambutan puree and vanilla extract. Let this mixture cool to room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.
Step Seven
Once the rambutan mixture is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions. When the ice cream is thick and creamy, transfer it to a lidded container and freeze for at least 2 hours, or until firm and scoopable. And now, your rambutan ice cream is ready to be served.
