| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
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| kcal | fat | saturates | carbs |
| 281 | 19g | 12g | 26g |
| sugars | fibre | protein | salt |
| 25g | 1g | 2g | 0.08g |
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There’s something incredibly magical about the taste and texture of Aratiles Ice Cream. Growing up with a blend of traditional Nigerian and Southern American dishes, I’ve consistently sought flavors that evoke nostalgia while offering a fresh twist. Aratiles Ice Cream does just that, combining a tropical fruit that’s a bit uncommon with the creamy delight of homemade ice cream. It’s a beautiful marriage of ingredients that brings an unexpected yet delightful flavor to the table.
Let me take you on a journey to why this particular recipe has a special place in my heart. The Aratiles fruit, also known as Muntingia calabura or Jamaican cherry, often grows unnoticed in many backyards in tropical regions. However, its sweet and slightly tangy profile is unparalleled. When I first stumbled upon this fruit during a trip, I instantly thought of the endless culinary possibilities it offered. Transforming this exotic fruit into an ice cream was a no-brainer. The result? A velvety dessert that beautifully balances floral sweetness with creamy decadence.
Refreshing and Wholesome
One of the most appealing aspects of Aratiles Ice Cream is its simplicity and the health benefits that come with it. Aratiles fruit is known for its high vitamin C content, antioxidants, and anti-inflammatory properties. Including this fruit in a dessert not only tantalizes your taste buds but also gives your body a gentle boost of nutrients. On a hot summer day, this ice cream offers a refreshingly wholesome indulgence that feels as good as it tastes.
Perfect Pairings
Aratiles Ice Cream is versatile enough to stand on its own or serve as an exceptional complement to other dishes. You might want to pair it with a warm slice of peach cobbler for a delightful contrast between hot and cold. Or, for a truly Afro-Southern fusion experience, serve it alongside my Jollof Rice & Fried Plantains—it’s an unexpected pairing that works surprisingly well. Trust me; it’s a delightful contrast that highlights the unique flavors of both dishes.
If you’re intrigued by other tea-based or fruit-based ice creams, you might enjoy exploring this Vietnamese Coffee Ice Cream recipe or even a classic Pistachio Ice Cream for more nutty flavors.
In essence, Aratiles Ice Cream is more than just a dessert—it’s a conversation starter, a comfort food, and a unique offering that pays homage to my love for diverse, multifaceted flavors. Give it a try and let it transport you to a place where the unfamiliar becomes familiar and the old flavors find a new home in your heart.
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What You’ll Need
- 2 cups of Aratiles (Muntingia calabura) fruit, washed and pitted
- 2 cups of heavy cream
- 1 cup of whole milk
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 pinch of salt
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Method
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Step One
In a medium saucepan, combine the Aratiles fruit and granulated sugar. Cook over medium heat, stirring frequently, until the fruit breaks down and the mixture becomes syrupy, about 10-15 minutes. Remove from heat and allow to cool completely.
Step Two
In a large mixing bowl, whisk together the heavy cream, whole milk, vanilla extract, and a pinch of salt until well combined.
Step Three
Add the cooled Aratiles mixture to the cream mixture and whisk until evenly incorporated.
Step Four
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until the ice cream reaches a soft-serve consistency.
Step Five
Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm. Serve and enjoy your homemade Aratiles ice cream!
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