I’ve had some Lucuma Superfruit Powder from Bon Pom at home for a while now, and I’ve been wanting to create some Lucuma Ice Cream with it ever since it’s been in my possession. It takes me back to my time in Peru, where I made so many friends and had so much fun even though most of my trips out there were for business.
Unfortunately, we lost part of our ice cream maker during a house move making the machine redundant. Thankfully we were gifted an excellent new ice cream maker so I decided it was time to put it to good use. Now, as this was the first time I had made ice cream I didn’t want to go too wild with my experimentation so I found an out of the box recipe. One that included sugar! We’ve seen a lot of hype about sugar in the press recently, and whilst I’m not promoting sugar as a healthy food, I’m a very firm believer in “all things in moderation”, or should that be most things in moderation, I won’t touch aspartame, high fructose corn syrup or GM produce. What I am saying is that a little bit of what you fancy as a special treat does you no harm (just ensure it is just a little bit!) The problem for most people is a special treat often ends up being a daily occurrence! The point I think we’re all glazing over (excuse the pun!) is the fact that it’s not what is being eaten, it’s how much is being eaten. And better than that it’s an ice cream that you’ve made at home, with just six ingredients rather than 15+. No doubt that now I have successfully made this lucuma ice cream I will look to replacing the sugar I used, unrefined golden caster sugar, with a healthier alternative. Most probably maple syrup, perhaps incorporating a naturally sweet butter or oil, but for now here is the recipe I used –
Lucuma Ice Cream
1 Tin Evaporated Milk (400ml)
8 Egg Yolks
220g Unrefined Golden Caster Sugar (this is 55 teaspoons! Guidelines set on sugar say that men should have 9 teaspoons a day and women 6, so go easy on the scoops!)
480ml Whipping Cream
100g Bom Pom Powdered Lucuma
1 tsp Natural Vanilla Extract
I went shopping in Earth Natural Foods, my local health food shop in Kentish Town, for most of the ingredients required for this recipe. I love this shop so much, and always try to support the local indies! Whilst in there I asked if they had any healthy evaporated milk which they had not. Having done my research, evaporated milk from a reputable source does not seem that readily available. So I had to buy Nestle from another superb little Kentish Town gem – Phoenicia. Nestle and sugar in the same post on Biteable Beauty, whatever next?! For my next go at ice cream however I am going to make my own evaporated milk because guess what?! Evaporated milk is exactly what it says on the tin. To make, simply place 1 litre of organic whole milk in a pan and heat gently. Not too ferociously otherwise the milk will burn and stick to the pan, just a gentle simmer. Then you have to wait till the milk is reduced by around 60%, and there you have it, evaporated milk! If you are using a tin, you will also have to heat in a pan, but be careful it heats up quickly. The lucuma ice cream recipe I used advised to separate the yolks from the eggs whilst you heat up the milk however by the time I’d done this the milk pan was ever so slightly burnt! I saved the egg whites for making meringues, another sugar-loaded pudding. I will be sharing this recipe too next Sunday so you can put your whites to good use once you’ve made ice cream!
Next, whisk the egg yolks and sugar together till the mixture is pale yellow and thickened then aadd asmall amount of the boiling milk and whisk in, before adding the rest of the milk and whisking till the consistency is even throughout. Return to the heat and stir continuously until the mixture is about to come to the boil.The recipe said to strain the mixture, but I actually just transferred to a clean bowl without straining and left to one side to cool. Once the mixture was cool I whisked the Cream, Lucuma Powder and Natural Vanilla Extract in, covered the bowl with cling film and placed in the fridge to cool for four hours. Then it was time for the Ice Cream Machine to make its debut and churn the ice cream to deliciousness. The recipes that came with the machine all said that the machine would take 15-30 minutes however mine was still not quite there at 30 minutes so I left it on for 45 minutes and it was silky smooth but still needed a bit more freezing before eating, so I popped it in the freezer for a couple of hours. The result? A taste of Peru! Even Mr BB was impressed, and he was very sceptical of me making anything other than chocolate ice cream!
What are your favourite ice cream flavours? Let me know and I will devise a healthier recipe for you!