What is the taste of Lucuma?

Lucuma has a caramel or honey taste. It has a sweet taste; some people use it as a natural sweetener. It is a rare thing in fruit, but trust me, you will find a hint of caramel at the end.

What is the natural texture of Lucuma?

If you find the fruit and try it, lúcuma pulp will have a paste texture, almost like a cooked sweet potato. The fruit has a bright orange-yellow flesh inside, which is known as the gold of the Incas.

Can I substitute the recipe with other fruit?

Yes, you can replace the Lucuma with other fruit, but maybe if you have a sweet tooth, you will have to add a little more sugar to the recipe because Lucuma has natural sugar in it.

Can you use fresh Lucuma or frozen pulp?

yes, you can substitute the hydrate quantity for the same fresh pulp or frozen. (10 tablespoons)

What kind of milk do you use for this creamy Lucuma ice cream recipe?

You need to use whole fresh milk, don't use skim or evaporated milk.

Lucuma Powder Ice Cream Recipe

Name: Lucuma Powder Ice Cream Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: 1 1/2 cup whole milk; 3/4 cup sugar; 1 teaspoon vanilla; pinch of salt; 3 egg yolks; 2 cups heavy cream; 5 tablespoon Lucuma Powder; 5 tablespoon water; 1/2 of chopped dark chocolate

Description

The Lucuma Ice Cream is a Peruvian staple for summer. The Lucuma is a superfood worth trying to add to your desserts. You will love the caramel flavour of this fruit. This recipe is made with Lucuma in powder form to do it anywhere in the world.

Ingredients

Units Scale

1 1/2 cup whole milk
3/4 cup sugar
1 teaspoon vanilla
pinch of salt
3 egg yolks
2 cups heavy cream
5 tablespoon Lucuma Powder
5 tablespoon water
1/2 of chopped dark chocolate

Instructions

First thing, Hydrate Lucuma powder with the water and mix it well until it is smooth like the Peruvian fruit. Let it stand aside for later. The idea is to create the consistency of lucuma fruit pulp.
Heat milk, sugar, vanilla and salt in a medium saucepan over medium heat until you dissolve the sugar. Don’t let the mixture simmer.
In a bowl, beat the egg yolks to break their yolks. Add the heavy cream and the hydrate Lucuma Powder to the yolk mixture, and hit it fast to prevent lumps from forming. We will temper the egg yolks mixture by adding a third of the hot milk mixture we made in the previous step. Mix it well, so the yolks don’t cook with the warm milk. Add this new egg mixture to the remaining milk in the saucepan. Bring the saucepan to low-medium heat again and move it with a spatula until the custard reaches 175°F, or coat the back of the spatula, don’t let the mixture simmer. Turn off the heat and strain the lúcuma custard; transfer lúcuma-cream mixture into a clean bowl.
Refrigerate the ice cream until cold for 4 hours or overnight cover it with a plastic wrap.
In the meantime, refrigerate the ice cream maker for 4 hours or more.
You need to assemble the ice cream maker into the mixer and check that it works correctly. Add the ice cream thru a side of the mixer, don’t move the paddles of anything to pour the ice cream. You have to scoop it thru the ice cream maker. As soon as you have it all in, beat it for 20 minutes at a low speed (1). At the last minute, add the chocolate pieces. You don’t want to add it from the beginning otherwise will be hard for the machine to work correctly.
If you don’t have an ice cream maker, you can substitute it with an ice bath using a giant bowl full of ice and water. You will insert a smaller bowl into it, pour the ice cream mixture, and mix it with a hand mixer for 20 minutes. Finally, add the chocolate chunks.
Transfer the ice cream to an airtight container, freeze it for 4 hours more, and enjoy the smooth ice cream with cones or some sauces.

Notes

You could find the lucuma powder in local health food stores or Latin markets.

Keywords: lucuma powder recipe, lucuma recipe, ice cream recipes