| Prep: 20 mins | Cook: 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 335 | 17g | 10g | 40g |
| sugars | fibre | protein | salt |
| 33g | 2g | 7g | 0.1g |
There’s an undeniable wholesome appeal in the tranquility of mountain living. The sweet simplicity of nature, as well as the bounty and variety it offers. So when I first tasted the Hala Fruit, it was the memory of my peaceful mountain life that surfaced. The Hala fruit, with its maze-like interior, is as intriguing in flavor as it is in appearance. And in the spirit of creating something out of the ordinary, I decided to bring together this exciting tropical fruit with luscious dairy products to create the Hala Fruit Ice Cream.
Diving into the Flavor Profile
This recipe is a harmonious blend of the exotic and the classic. The hala fruit lends its slightly sweet, nutty flavor to the ice cream. Paired with the rich wholesomeness of heavy cream and whole milk, it becomes a treat that’s both creamy and refreshing. The granulated sugar adds just enough sweetness, while the pure vanilla extract brings in a subtle aromatic element. Use of egg yolks ensures a creamy richness, and a little salt balances everything to perfection.
This recipe reminds me of some traditional tropical desserts I’ve tried before, particularly those that incorporate coconut. The texture and flavor of the hala fruit can be somewhat similar to that of the coconut. As such, I find this ice cream works wonderfully with other tropical dessert dishes like coconut milk pudding or fresh fruit with lime and honey.
Health Benefits of the Hala Fruit
But it’s not just the taste that makes this recipe a winner. As a chef who appreciates the beauty of natural offerings, I noticed the health benefits of the hala fruit too. It is rich in dietary fiber, aiding digestion and providing feelings of satiety. Moreover, it is a good source of Vitamin C, contributing to overall immunity and skin health.
As I sit savoring a scoop of this Hala Fruit Ice Cream, looking out at the snowy peaks of the Rockies with my partner, Gordon, I’m reminded of the beauty in bringing together unlikely ingredients to discover something absolutely sublime. In this balance of exotic and familiar, sweet and creamy, I’ve found a dessert that’s tempting, indulgent, and wholesome all at the same time. And I can’t wait to share it with you.
What You’ll Need
- 2 cups of hala fruit pulp
- 1 cup of granulated sugar
- 1 cup of heavy cream
- 2 cups of whole milk
- 1 teaspoon of pure vanilla extract
- 6 egg yolks
- 1/4 teaspoon of salt
Method
Step One
Firstly, place the hala fruit pulp in a medium pot together with the granulated sugar. Over medium heat, mix together until the sugar has completely dissolved. Bring the mixture to a simmer and let it cook for around 10 minutes, or until the pulp has softened. Once done, remove from heat and let it cool.
Step Two
While the fruit pulp is cooling, in a separate pot, combine the heavy cream and whole milk. Bring the mixture to a simmer over medium heat. Stir occasionally to prevent the milk from scorching at the bottom of the pot.
Step Three
As the milk and cream mixture is heating up, whisk together the egg yolks, vanilla extract, and salt in a separate bowl until thoroughly combined.
Step Four
Once the milk and cream mixture is hot but not boiling, slowly pour about a third of it into the egg yolk mixture, whisking constantly to temper the yolks. Pour this mixture back into the pot with the remainder of the milk and cream, stirring continuously.
Step Five
Continue to cook over medium heat, stirring often, until the mixture has thickened enough to coat the back of a spoon. Be careful not to let it boil as it may curdle.
Step Six
Once the custard mixture has thickened, strain it into the cooled hala fruit pulp and stir until well combined. Cover and refrigerate the mixture for at least 4 hours or overnight.
Step Seven
Finally, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Once churned, transfer the ice cream to a lidded container and freeze until firm, about 2 hours or overnight. Serve the hala fruit ice cream cold and enjoy!
