Homemade Lucuma Ice Cream

Making homemade ice cream is easy. It is not an exact science like baking where ingredient measurement can be critical. Use less egg yolks one time, more cream the next, add a little vanilla, mix in some fresh fruit, etc…  The main reason I make ice cream at home is that I can control the type and amount of sugar. Limiting our sugar intake is probably one of the hardest but most important actions we can do to improve our health.

I use a Kitchen Aid Ice Cream Maker Attachment for my Kitchen Aid stand mixer, eliminating the need for an extra appliance and I can store the bowl in my freezer ready for last minute ice cream making. Though vanilla is my favorite flavor (the combination of egg yolks and cream really does not need much more) lucuma is a close contender.

In Peru, lucuma ice cream is more popular then chocolate or vanilla. The lucuma fruit is native to Ecuador, Chile, and Peru. You can find powdered lucuma online and the raw food section of many health food stores. In addition to its exotic flavor, the powder enhances the texture of raw based ice creams. I have a simple two step process for raw ice cream making- mix in a blender and pour into the ice cream maker. This is not the typical recipe requiring a custard preparation, just make sure to use the freshest eggs and cream. Reserve the egg whites for macaroons or other recipes.

This post is linked to GNOWFGLINS Tuesday Twister.

Realmilk.com has a chart comparing the nutrition between raw and pasteurized milk.
David Lebovitz, author of  The Perfect Scoop, has tips and links on ice cream making on his blog, he also has a great post on using up leftover egg whites.
See a picture of the lucuma fruit and other dessert possibilities at the blog Peru Food.