Ingredients
Fruit Puree:
• 2 cups of fruits like frozen mixed berries/strawberries or fresh mango cubes • 1/4 c sugar
The fruits are already sweet by themselves, so it should not need a lot of sugar. Simply combine the fruits and sugar in a small sauce pot and let it simmer over low heat until the sugar dissolves and the fruits begin to cook and break down—about 10 minutes. Let it cool and puree in a blender. This will yield a little over a cup. Set aside.
Custard Base:
• 1 cup fresh or whole milk • 1 can of heavy cream (300 ml or roughly 1 1/3 c per can) • 4 large egg yolks • 1/2 c sugar
Instructions
- In a thick bottom sauce pan, combine milk and heavy cream. Place over medium heat and stir every once in a while so a thin film doesn’t form on the top. When bubbles begin to form at the side, turn the heat off and set aside.
- In a heat-proof glass bowl, whisk the egg yolks until smooth.
- Cook’s tip ( Make sure that you have separated the whites from the yolk thoroughly.)
- Gradually whisk in the sugar until the mixture is thick. Temper the egg yolks by slowly and gradually pouring the milk-cream mixture while whisking briskly. Put the custard mixture back into the sauce pan and continue to cook over low heat. Watch over the mixture and stir frequently until it begins to thicken. You will know that the base is ready when it is thick enough to coat the back of a spoon. Do not overcook as it will result in a curdled mixture. Strain this in a fine strainer to get a smooth texture.
- Finally, add about 1 cup of the fruit puree and whisk briskly to incorporate air into the mixture. Pour in a freezer-container and as an extra treat sprinkle about another cup of mango or strawberry cubes. Let it freeze at least overnight.
- Experiment with other flavors like adding 2 c haleyang ube…or 2 c mashed avocado (this can be bland so you can choose to add about ¼ c sugar…
- Cook’s tip 2: Cover the mixture with a food-grade plastic to prevent frost from developing on top.
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