| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 385 | 22g | 13g | 33g |
| sugars | fibre | protein | salt |
| 27g | 3g | 7g | 0.25g |
As a Seattle native, I have an ongoing romance with the rich, vivid flavors of coastal seafood. However, every once in a while, I find myself homesick for a taste of the other side of my heritage—my Japanese roots. On one of those days where the yearning pulls particularly strongly, I found myself crafting a beautiful dessert that distilled everything I loved about my dual lineage into one surprising masterpiece – the Sapodilla Ice Cream.
A refreshing journey across cultures mingle
With each satisfying spoonful of this creamy delight, I’m reminded of my Japanese grandmother, who used to put her heart into every dish she made for the family. In a dish like this, the flavour reminds me of afternoons spent stealing sweet, ripe sapodillas from the neighbours’ tree in Japan, the fruit’s texture so wonderfully mimicked in the body of this dessert.
In addition to its nostalgic value, the Sapodilla Ice Cream is similar to traditional Japanese ice creams made with fruit such as Yuzu or Sakura. Its smooth, creamy texture and breath-catching sweetness might also complement dishes with sharper, more savory notes. Perhaps a seared tuna with papaya salsa?
A Treasure Trove of Health Benefits
Beyond the enchanting flavour profile, it’s a true joy to know that there’s a veritable treasure trove of health benefits in the humble sapodilla. Sapodilla fruit is a wonderful source of dietary fiber, a nutrient that could help maintain a regular and healthy digestive system. Moreover, it is also replete with vitamins A and B-complex and minerals such as copper, potassium, and iron.
With all these qualities, it’s rather easy to see why I find myself coming back to the Sapodilla Ice Cream recipe time and time again. Equal parts nostalgia and innovation, comfort and challenge, it’s a dish that encapsulates my two worlds with every luscious, creamy spoonful. It’s a culinary journey I’m honored to share with you.
What You’ll Need
- 4 ripe sapodillas
- 1 1/2 cups of granulated sugar
- 2 cups of whole milk
- 2 cups of heavy cream
- 6 egg yolks
- 1 teaspoon of pure vanilla extract
- A pinch of salt
Method
Step One
First, scoop out the flesh from the ripe sapodillas, and blend it in a blender until it becomes a smooth puree. Set this puree aside for later.
Step Two
In a heavy saucepan, combine the granulated sugar, whole milk, and heavy cream. Cook over medium heat, stirring frequently, until the mixture begins to simmer.
Step Three
In a separate bowl, whisk together the egg yolks. Slowly pour around one cup of the hot milk mixture into the egg yolks while whisking continuously, in order to temper the eggs. Then, slowly pour the egg mixture back into the saucepan with the remaining milk mixture while stirring.
Step Four
Cook the mixture on medium-low heat until it thickens enough to coat the back of a spoon. Make sure to stir constantly during this process to prevent the mixture from scorching.
Step Five
Remove the mixture from the heat and stir in the vanilla extract and the pinch of salt. After it’s well combined, incorporate the prepared sapodilla puree into the custard mixture. Once the puree is well blended into the custard, cover the mixture and allow it to chill in the refrigerator for at least 2 hours, or ideally overnight.
Step Six
After the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions. Then, transfer it to an airtight container and freeze it until it reaches your desired level of hardness. Enjoy your homemade Sapodilla Ice Cream!
