Lucuma Ice Cream (Helado de Lúcuma)

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Updated on 12/22/22
Lucuma ice cream
milanfoto/Getty Images
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 3 servings

Lucuma is one of the most unusual tropical fruits from South America where it is very popular. It is a tree fruit that is grown in the Andean regions of Bolivia, Chile, Ecuador, and Peru. The fruit is about three inches long with an oval, curved shape similar to an egg, which also gave it its English name, eggfruit. The flesh is yellow to orange depending on the variety, and as it matures, the flesh becomes softer. The pulp of lucuma is orange with a distinctive, sweet aroma reminiscent of maple syrup or sweet potatoes. Only the flesh is eaten, the skin and large seeds are discarded. 

Lucuma is often paired with fruits such as bananas, lemon, pineapple, strawberries, and blueberries, as well as chocolate, caramel, dulce de leche, cinnamon, vanilla, as well as almonds, cashews, macadamia nuts, and peanuts. 

Lucuma can be found in fresh, frozen, or in pulp form in Latin grocery stores. The peak season of lucuma is in the summer but it is available year-round. 

If you can't find frozen lucuma pulp, you might find lucuma powder at your local grocery store. To substitute the lucuma pulp in this ice cream, add about ¼ cup lucuma powder. The amount is up to your personal taste. 

For a delicious variation of this ice cream, add 1/2 cup dulce de leche in place of the evaporated milk. Dulce de leche, unlike evaporated milk, contains sugar and it will make the ice cream sweeter so you might not want to use the entire cup of sugar called for in the recipe. Dulce de leche also gives the ice cream a thicker, more luscious consistency. 

You will need an ice cream maker for this recipe.

 

Ingredients

  • 1 1/2 cups evaporated milk

  • 8 large egg yolks

  • 1 cup sugar

  • 1 cup lucuma pulp, frozen, or thawed puree

  • 1 teaspoon pure vanilla extract

  • 2 cups whipping cream

Steps to Make It

  1. Place the evaporated milk in a pot over medium heat and gradually bring to a boil.

  2. While the evaporated milk is heating to a boil, beat the egg yolks with the sugar until thickened and pale yellow in color.

  3. When the milk reaches a boil, pour a small amount into the egg yolk mixture while whisking. Add the rest of the hot milk and mix well.

  4. Return the hot milk, sugar and egg yolk mixture to the pot, and cook over medium-low heat. Cook until mixture starts to thicken and just barely comes to the boil, stirring constantly. Strain into a clean bowl, and place bowl in an ice bath.

  5. Add the lucuma puree, vanilla and whipping cream and mix well. Chill thoroughly.

  6. Freeze ice cream according to your ice cream machine directions.