| Prep: 20 mins | Cook: No-cook (freeze time up to 4 hours) | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 319 | 18g | 11g | 25g |
| sugars | fibre | protein | salt |
| 17g | 2g | 4g | 0.08g |
There’s something truly special about my Mamey Sapote Ice Cream recipe that keeps me coming back to it time and time again. Born and raised in Portland, Maine, my culinary journey has certainly been quite a ride, and having this tropical twist on a classic dessert has been a delightful departure from my typical New England fare.
A Little Bit About Mamey Sapote
For those unfamiliar with this wonderful fruit, Mamey Sapote is a tropical fruit native to Mexico and Central and South America. It’s sweet, creamy, reminiscent of a sweet potato mixed with pumpkin, and lends itself exceptionally well to the creamy sweetness of ice cream. This recipe is an adventure, an exploration of unfamiliar culinary territory, and my two daughters – Erin and Samantha – absolutely adore it!
Why I Love This Recipe
There’s an undeniable charm to the Mamey Sapote Ice Cream recipe. Not only does it allow me to share a different culinary experience with my family, but it also encourages a healthier twist to indulgent desserts. Similar to the nutritional values found in avocados, Mamey Sapote is high in fiber, vitamins, and minerals, which contribute to the overall well-being of those who consume it.
Given my roots in New England, this ice cream pairs surprisingly well with our local desserts, like our infamous blueberry pie. The creaminess of the ice cream and the tanginess of the local berries create a delightful contrast, making for a dessert that is sure to impress.
And did I mention the rum? At times, I enjoy adding a splash into the mixture. It gives the Mamey Sapote Ice Cream a bit of an adult twist that reminds me of my favorite rum-infused Caribbean desserts, although it’s completely optional and can be tailored to personal preference.
A Recipe Worth Exploring
So, whether you’re accustomed to the traditional flavors of New England or eager to explore tropical tastes, I wholeheartedly recommend giving this Mamey Sapote Ice Cream recipe a try. In my opinion, recipes like this open up a world of possibilities, broaden our culinary horizons, and encourage us to step outside of our comfort zones. Happy cooking!
What You’ll Need
- 2 cups of mamey sapote pulp
- 1 cup of sugar
- 1 cup of heavy cream
- 1/2 cup of whole milk
- 1 tablespoon of fresh lime juice
- 1 teaspoon of pure vanilla extract
- 2 tablespoons of rum (optional)
- A pinch of salt
Method
Step One
Firstly, take the mamey sapote pulp and purée it in a food processor or blender until it’s smooth.
Step Two
Next, in a medium saucepan, combine the puréed mamey sapote pulp with sugar, heavy cream, whole milk, fresh lime juice, vanilla extract, rum (if prefered), and a pinch of salt.
Step Three
Stir everything together on medium heat until it becomes well combined and the sugar is completely dissolved. This should take approximately 5 to 10 minutes.
Step Four
Once everything is well combined, turn off the heat and let the mixture cool for about 20 to 30 minutes at room temperature.
Step Five
After the mixture is cooled, pour it into an ice cream machine and churn it according to the manufacturer’s instructions.
Step Six
When the ice cream has a thick, creamy consistency, transfer it to a lidded container and freeze it for at least 2 hours or until it’s firm enough to scoop.
Step Seven
Finally, serve the mamey sapote ice cream in bowls or cones as desired. Enjoy this delicious and exotic treat!
