Name: Naranjilla Ice Cream
Cook time: 15 min
Total time: 8 hr (includes chilling and freezing)
Yield: Makes 1 1/4 quarts
Ingredients: 1 (14-ounces) package frozen naranjilla (also called lulo) purée, thawed (2 3/4 cups); 1 cup heavy cream; 1/2 cup whole milk; 1 cup sugar, divided; 4 large egg yolks; Equipment: an ice cream maker

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Dulce de Leche Torte (Volador)Marcus Nilsson

The citrusy flavor of the juicy South American naranjilla, which resembles a small orange, shines bright in a cool, sweet-sharp counterpoint to the volador. Frozen fruit purées—increasingly available in a wide range of varieties—are a great way to introduce yourself to fruits that are difficult to find fresh. Bonus: Making ice cream with them is a breeze.

Cooks' notes:

•Custard can be chilled up to 24 hours.
•Ice cream keeps 1 week.

Editor’s Note: This headnote has been updated as a part of our archive repair project.

Recipe notes

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