| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 20g | 12g | 46g |
| sugars | fibre | protein | salt |
| 37g | 1g | 6g | 0.15g |
If you’re seeking a dessert that’s both sweet and rich, yet light and refreshing, look no further than our Chico Fruit Ice Cream. This recipe took me back to my Montana roots, where my culinary journey began. The blend of the vibrant Chico fruit, reminiscent of luscious huckleberries, and the sweet creaminess, mirrors the hearty yet soulful dishes I’m fond of creating.
An Ode to the Chico Fruit
Typically known as the Chico zapote or sapodilla, this delightful fruit is a powerhouse of flavor, offering a unique sweetness similar to brown sugar or a ripe pear. Its enticing flavor is a perfect pairing for the creamy composition of ice cream – a match made in culinary heaven. It’s this satisfying blend that makes Chico Fruit Ice Cream such a standout dessert, but also a refreshing palate cleanser. You can often find me serving it right alongside my specialty Bison burgers or Venison steaks for that perfect sweet yet savory balance.
Health Benefits: Far More Than Just Dessert
Don’t be fooled by the decadence of Chico Fruit Ice Cream – this dessert is not only mouth-wateringly good, but laden with health benefits. The Chico zapote is packed with antioxidants, Vitamin C, and dietary fiber, lending wellness properties to our beloved ice cream. Paired with the whole milk and egg yolks present in the recipe, this dessert provides a good source of protein and calcium. How’s that for guilt-free indulgence?
At its heart, cooking is about exploration, of new tastes, ingredients, and techniques. The transformation of such simplistic elements like Chico fruit and dairy into a refined and complex dessert like this ice cream perfectly encapsulates the magic of the culinary arts. Flavorful journeys start with such stands of imagination mixed into tradition. I wholeheartedly invite you to try this delectable Chico Fruit Ice Cream and taste the delicious blend of nutrition, tradition, and innovation.
What You’ll Need
- 2 cups of Chico fruit pulp
- 1 cup of granulated sugar
- 1.5 cups of whole milk
- 1.5 cups of heavy cream
- 4 large egg yolks
- 1 teaspoon of pure vanilla extract
- 1 tablespoon of lemon juice
Method
Step One
Firstly, In a medium saucepan, combine 1.5 cups of whole milk, and 1.5 cups of heavy cream. With medium heat, bring the mixture to a slight simmer, just until the edges start to bubble.
Step Two
Meanwhile, in a separate bowl, whisk together 4 large egg yolks and 1 cup of granulated sugar until it turns light and sugar is well incorporated.
Step Three
Once the milk and cream mixture is heated, gradually pour some of the hot mixture into the eggs while continuously whisking. Then pour the egg mixture back into the saucepan and stir well.
Step Four
Cook this mixture over medium heat, until the mixture thickens and can coat the back of a spoon. Make sure to stir frequently to avoid the mixture from scorching.
Step Five
Remove the mixture from the heat and stir in the 2 cups of Chico fruit pulp, 1 teaspoon of pure vanilla extract and 1 tablespoon of lemon juice. Let this mixture cool slightly before transferring it to the refrigerator until completely chilled.
Step Six
Once the mixture is well chilled, pour it into an ice cream maker and churn according to manufacturer’s instructions. After churning, transfer the ice cream to a lidded container and freeze it until firm.
Step Seven
When you are ready to serve, allow the Chico fruit ice cream to sit at room temperature for a few minutes before scooping. Enjoy!
