| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 25g | 14g | 22g |
| sugars | fibre | protein | salt |
| 16g | 2g | 5g | 0.4g |
One of my favorite recipes to prepare, especially during the hot Texas summers, is the vibrant and refreshing Canistels Ice Cream. Growing up in Texas, where the fusion of traditional Southern and Mexican flavors are woven into everyday cuisine, I often find myself introducing these flavors into my dishes. This, coupled with my modern culinary twist, has guided the creation of my own unique Tex-Mex-infused creations.
A Celebratory Fusion of Flavors
Canistels Ice Cream is more than just a dessert. It’s an expression of my culinary philosophy – the fusion of traditional flavors in a contemporary context. This delightful dessert is not your typical store-bought ice cream; it’s a wholesome treat that combines the unique flavor of the ripe canistels, or eggfruit, creamy whole milk, luscious heavy cream, hints of granulated sugar and vanilla extract, with the optional crunch of chopped nuts.
A Healthy Approach to Indulgence
Aside from the delicious flavors, one of the key reasons I love Canistels Ice Cream is its balance between flavor and healthiness. Thanks to the star ingredient, the eggfruit – it provides a dose of necessary vitamins and minerals, such as Vitamin A and fibre. This, along with the nutritious milk, cream, and optional nuts, create a desert that’s both indulgent and nutritious. Studies show that a balanced diet, which includes desserts like Canistels Ice Cream, can potentially contribute to better overall health.
Perfect Pairing for any Tex-Mex Meal
Canistels Ice Cream could easily hold its own when paired with other dishes. For example, after a hearty meal of Chicken Fajitas or Classic Texas Chili, a scoop of this creamy dessert provides the perfect balance of sweetness and refreshment. The fusion of flavors this ice cream has to offer makes it a genuinely versatile dessert that complements a range of traditional Southern and modern Tex-Mex dishes.
What You’ll Need
- 2 ripe canistels (eggfruit)
- 1 cup of whole milk
- 2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon of pure vanilla extract
- 3 large egg yolks
- 1/2 cup of chopped nuts (optional)
Method
Step One
First, scoop out the flesh from the ripe canistels and mash it into a puree. You can use a fork or a food processor to do this. Set the puree aside.
Step Two
In a medium saucepan, combine whole milk, heavy cream, and granulated sugar. Heat over medium heat until the mixture begins to simmer and the sugar is dissolved.
Step Three
In a separate bowl, whisk the egg yolks. Gradually, while continuously whisking, add a small amount of the hot milk mixture to the egg yolks to temper them. This prevents the eggs from scrambling. Continue doing this until half of the hot milk mixture has been incorporated.
Step Four
Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Stir consistently over medium heat until the mixture thickens and coats the back of a spoon.
Step Five
Remove the pan from the heat and stir in the pureed canistel and vanilla extract. Mix well to ensure everything is fully incorporated.
Step Six
Cool the mixture completely, preferably overnight in the refrigerator. Once cooled, churn the mixture in your ice cream maker according to the manufacturer’s instruction.
Step Seven
If you want to add a crunch to your ice cream, fold in chopped nuts after the ice cream has been churned but before it’s fully frozen. Transfer the ice cream into a lidded container and freeze until solid.
Step Eight
Enjoy your homemade canistel ice cream on a hot day or as a dessert after a meal. Remember to store any leftovers in the freezer.
