Recipe courtesy of Lauren Deja Crabtree
Jack's Fruit Ice Cream
- Yield: A little more than a quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 177
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 14
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 121
- Sodium
- 38
Ingredients
2 cups heavy cream
2 cups whole milk
8 egg large egg yolks
1 vanilla bean
pinch of salt
1/2 cup natural cane sugar
20 oz can jackfruit in syrup (available in Asian markets)
green food coloring (optional)
Directions
- In a heavy saucepan heat milk, heavy cream, and vanilla bean over medium high heat to a simmer. Turn heat down to medium.
- In a separate bowl whisk together the eggs yolks, sugar, and salt. Sugar will dissolve when heated.
- Slowly dizzle this egg/sugar mixture into the simmering milk mixture and whisk. Combining these too quickly will result in "scrambled eggs."
- After you have added these two mixtures together, reduce the heat to a medium low temperature.
- Remove the vanilla bean and split lengthwise scraping out seeds. Return the pod and the seeds back to the pot. I like to add several drops of food coloring at this point.
- Continue to stir until the mixture coats the back of a spoon. Strain mixture through a fine-holed strainer, discarding the vanilla pod and refrigerate the mixture over night.
- Follow manufacturer's instruction for your ice cream maker, and let the fun begin.
- Meanwhile, drain the jackfruit and pulse it gently in your processor. We want small pieces of fruit for the ice cream.
- After about 15 minutes into freezing your ice cream add small pieces of jackfruit to the mixture.
- Serve your ice cream at your next dinner party and enjoy the mystery when your friends/family try to guess the secret ingredient! The flavor is both refreshing and delicious. Enjoy!