Ingredients:

  • 2cups Heavy Cream (36% fat)
  • 1cup Whole Milk
  • 1/2cup Lucuma Powder
  • 1/3cup Cane Sugar
  • 2tbsp Maple Syrup
  • 5 Large Egg Yolks
  • 1/2tsp Sea Salt
  • 1tsp Pure Vanilla Extract

Instructions:

  1. Hydrating the Lucuma: In a blender or using a whisk, combine the milk, cream, and lucuma powder. Blend on low for 30 seconds to ensure no clumps remain. Pour the mixture into a saucepan over medium heat. Bring to a gentle simmer (do not boil) to let the lucuma fibers bloom and soften.
  2. Tempering the Custard: Whisk the egg yolks, sugar, and salt in a medium bowl until pale and thick. Slowly drizzle one cup of the warm lucuma cream into the yolks, whisking constantly to prevent scrambling. Return the entire mixture to the pot and cook over medium-low heat.
  3. Thickening: Stir with a heat-proof spatula until the mixture reaches 170°F (77°C) or is thick enough to coat the back of a spoon. Strain through a fine-mesh sieve.
  4. Churn and Cure: Chill the custard base thoroughly for at least 4 hours. Once cold, process in an ice cream maker according to manufacturer instructions. Transfer to a container and freeze until firm.