Mamey Ice Cream Recipe
Indulge in the lusciousness of tropical flavors with this Mamey Ice Cream Recipe, a delightful treat that combines the creamy, custard-like texture of mamey sapote with traditional ice cream elements.
Equipment
- Ice cream maker
- Blender or food processor
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Ice cream scoop
- Freezer-safe container
Ingredients
- 2 cups of ripe mamey sapote pulp
- 1 cup whole milk
- 2 cups heavy cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Purée the Mamey: In a blender or food processor, blend the mamey sapote pulp until smooth.
- Combine Ingredients: In a sizable bowl, blend the mamey purée with milk, heavy cream, sugar, vanilla extract, and a dash of salt, stirring thoroughly.
- Chill: Cover and refrigerate the mixture for at least 2 hours, until thoroughly chilled.
- Churning Process: Load the prepared mix into your ice cream maker and process it as per the device's guidelines, usually lasting between 20 to 25 minutes.
- Freezing Stage: Move the freshly churned ice cream into a container suitable for freezing. Cover and freeze until solid, at least 4 hours or overnight.
- Serve: Scoop and enjoy your homemade mamey ice cream!
Notes
- Mamey and Coconut: Add ½ cup of toasted shredded coconut to the mixture before churning.
- Chocolate Chips: Stir in ½ cup of chocolate chips during the last few minutes of churning.
- Spiced Mamey Ice Cream: Include a teaspoon of cinnamon or nutmeg for a warm spice flavor.
- Mamey Sorbet: Substitute the milk and cream with 2 cups of cold water for a dairy-free version.
- Mamey Ripple: Create a fruit ripple using mamey purée sweetened with a little extra sugar, layered in during the transfer to the freezing container.