| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 22g | 13g | 25g |
| sugars | fibre | protein | salt |
| 22g | 2g | 2g | 0.1g |
As a Cali girl through and through, I am inspired every day by the bountiful produce of my home region, and that inspiration struck gold in this sweet, yet nuanced summer delight that I’ve got the immense pleasure of introducing to you today – White Sapote Ice Cream. This knockout recipe delivers all the bustle of a California farmers market in one pretty, delicious scoop. One bite of it and I bet you’ll understand why I’ve fallen head-over-heels for it too. So, strap in, folks, because it’s about to get creamy up in here.
The Allure of the West Coast in One Scoop
Creamy and sweet, with a flavor lying somewhere between a pear and a mango, there’s nothing quite like the taste of a juicy white sapote. It’s a fruit that’s native to this part of the world and completely adored by Californians. To many, you cannot mention California produce without bringing up the sapote. But what really gets me about this ice cream is how it captures that flavor spot-on and locks it into a delightfully chilled dessert. It’s sunshine taste and vitamin-packed goodness packed into a treat that screams West Coast.
And yes, while our recipe does have that healthy dollop of cream, and a cup of whole milk, there’s a place for these in our meals too! Both cream and milk aren’t just delicious, they brim with vitamins and nutrients, like calcium, vitamin D, and protein. Then there’s the sugar, a necessity for a good batch of ice cream, but this recipe doesn’t go overboard. Instead, it strikes the perfect balance between lush and sensible.
Heart-Warming California Comfort
Part of the allure of this white sapote ice cream recipe is how it so effortlessly balances on that fine line between health-conscious and classic comfort. You see, growing up in sunny California, we respect the produce and the strength it gives our bodies. But, we’re also no strangers to the magic that comes from pairing local tastes with our beloved American comfort classics. And that’s exactly what this ice cream does.
It reminded me a lot of the comfort I feel when enjoying a serving of my favorite peach cobbler; the flairs and echoes of wholesome fruits harmonizing perfectly with indulging touches to give you a hug from the inside out. Just like our sapote ice cream, it doesn’t forgo taste for health but manages to preserve both beautifully. This is what makes it a hit, not just with me, but with my three adopted kids, who have grown to love and anticipate its presence at our family BBQs and weekend get-togethers.
What’s more, this white sapote ice cream is versatile and can be used as a palate cleanser between dishes or served alongside other desserts to create mouthwatering pairings. Imagine balance a velvety slice of chocolate cake with a scoop of our sapote ice cream. Ah, pure bliss!
So, believe me when I say – this isn’t just an ice cream. It’s a love letter from me to you – a little slice of my heart, childhood, and sunny California.
What You’ll Need
- 2 ripe white sapote fruits
- 2 cups of heavy cream
- 1 cup of whole milk
- 3/4 cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- 1 tablespoon of lemon juice
- 1/4 teaspoon of salt
Method
Step One
Begin by halving the white sapote fruits and scooping out the pulp, making sure to remove all the seeds.
Step Two
In a blender or food processor, combine the sapote pulp with the lemon juice and blend until smooth. Set this aside for later.
Step Three
Next, in a medium saucepan, combine the heavy cream, milk, and granulated sugar. Cook over medium heat, stirring constantly until the sugar is fully melted and the mixture is well combined.
Step Four
Remove the cream mixture from the heat and add in the sapote pulp. Stir involved until the mixture is smooth.
Step Five
Once well mixed, stir in the vanilla extract and salt. Allow this mixture to cool to room temperature before transferring to an ice cream maker.
Step Six
Follow the manufacturer’s instructions for your ice cream maker to churn the mixture. The ice cream is ready once it has thickened considerably and holds its shape.
Step Seven
Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until solid. This White Sapote Ice Cream is best enjoyed within a week of making for the freshest taste.
