| Prep: 30 mins | Cook: 20 mins – 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 311 | 20g | 12g | 25g |
| sugars | fibre | protein | salt |
| 20g | 2g | 5g | 0.15g |
As an ardent lover of classic New England seafood, I must admit, it’s a delightful change of pace to indulge in a recipe that highlights the vibrancy of exotic fruits. The Cempedak Ice Cream is an instance of this sweet alternative, a joyous celebration of tropical flavors that effortlessly brings a touch of Southeast Asia to your palate. One spoonful is certain to transport you to the balmy beaches, as the waves lazily kiss the sandy shores.
The Enchantment of the Cempedak
The hero of this recipe is the Cempedak, a fruit that’s indigenous to Southeast Asia. Closely related to the jackfruit, it boasts a beautifully complex taste with notes of durian and banana. What I find truly fascinating about this unique fruit is its texture – silky but substantial, perfect for infusing into an indulgent homemade ice cream. Rich in dietary fiber, antioxidants, and minerals like potassium, Cempedak also elevates the dessert’s nutrient quotient. (source)
Perfectly Paired Pleasures
Now, let’s talk about the recipe itself. The Cempedak Ice Cream is a medley of flavors. Its sweetness is offset by the creamy blend of heavy cream and whole milk, while the granulated sugar enhances the fruit’s subtle taste. The egg yolks add a richness that’s reminiscent of French-style vanilla ice cream, and a hint of vanilla extract adds an aromatic depth that ties everything together. Salt, in a miraculous understated way, heightens the sweet notes. A versatile performer on the dessert table, Cempedak Ice Cream can be confidently paired with other treats. Try serving some atop warm apple pie or a plate of brownies for an exotic twist to these classics.
From my free-spirited younger daughter Erin’s adventurous snacks to Samantha’s more sophisticated taste buds, this flavor-packed dessert has a unique place on our dinner table, and I know it’ll find one on yours too, whether you’re a New Englander like us or hail from someplace else. Just like a bowl full of our favorite clam chowder manages to pack in a punch reminiscent of the Atlantic, a single spoon of this exotic ice cream recipe displays all the charm of the tropics.
So here’s to creating a piece of the tropical paradise at your home with Cempedak Ice Cream, making every day a bit more delightful and a little more sunny.
What You’ll Need
- 2 cups cempedak fruit pulp
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 6 egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Method
Step One
Remove the pulp from the cempedak fruit, ensuring you have roughly 2 cups worth. Set this aside for now.
Step Two
In a medium saucepan, mix together the heavy cream, whole milk, and half of the granulated sugar. Heat this mixture over medium heat until it begins to steam, but ensure it does not come to a boil.
Step Three
In a separate bowl, whisk together the egg yolks and remaining granulated sugar until they become light and creamy.
Step Four
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to avoid scrambling the eggs. Once fully combined, return the mixture to the saucepan and cook over a low heat, stirring regularly.
Step Five
Cook the mixture until it thickens enough to coat the back of a spoon. This should take about 10 minutes. Once done, remove from heat and stir in the vanilla extract and salt.
Step Six
Pass this cooked custard through a fine mesh strainer into a clean bowl to remove any possible lumps. Let the custard cool to room temperature.
Step Seven
Once the custard has cooled, stir in the cempedak pulp until well combined. Cover the mixture with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming, then refrigerate for at least four hours or overnight until thoroughly chilled.
Step Eight
Once chilled, churn the mixture in your ice-cream maker according to the manufacturer’s instructions. Once churned, transfer the ice-cream into an airtight container and place it in the freezer for at least 4 hours, or until it is firm enough to scoop.
Step Nine
Serve your homemade Cempedak Ice Cream and enjoy!
