We have beautiful summers here in Quebec but whenever I think of summer I think of the beach in Asia del Sol, south of Lima, and the vendors on the beach selling sweets and ice cream. Summer in Peru is simply glorious. Like us, people work hard all week and come together on the weekends to enjoy each other's company.
Summer here is just around the corner and I keep thinking of ice cream on the beach. But not just any ice cream; lúcuma ice cream. Whenever the ice cream vendor would pass us on the beach, my Canadian-born children would ask for lúcuma ice cream. Lúcuma is a fruit found in Chile, Peru and Ecuador. I find it tastes like maple syrup; maybe this is why we love it.
When I found frozen lúcuma pulp in a latino store I decided to try my hand at making lúcuma ice cream . I've never made ice cream nor do I have an ice cream maker but it wasn't going to stop me. I researched and researched recipes at length but most of the recipes called for either fresh lúcuma or lúcuma powder...yuck. The recipes were convoluted and most of them required egg yolks which totally turned me off. All I wanted was something simple, quick and tasty. I finally found a recipe to suit my needs; the result was priceless. Gabe eagerly ate 2 bowls and kept on asking for more.
- 1 can of evaporated milk (chilled in the fridge for a few hours)
- 1 can of sweetened condensed milk (chilled in the fridge forfew hours)
- 1 bag(approximately 1 cup) of frozen lúcuma pulp (defrosted)
- In a blender, blend all 3 ingredients until smooth and thick.
- Pour into a stainless steel bowl, cover with parchment paper, then saran wrap and place in the freezer for one hour.
- After an hour, remove from freezer and blend (electric hand blender) until smooth. Return to freezer.
- Repeat after an hour and then let it freeze overnight.