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.
•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 information
Total Time
8 hr (includes chilling and freezing)
Yield
Makes 1 1/4 quarts
Ingredients
Preparation
Step 1
Bring purée, cream, milk, and 3/4 cup sugar to a simmer in a heavy medium saucepan over medium heat, stirring until sugar has dissolved.
Step 2
Whisk together yolks and remaining 1/4 cup sugar in a bowl, then slowly add hot milk mixture, whisking to combine. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170 to 175°F on an instant-read thermometer (do not let boil). Immediately strain through a fine-mesh sieve into a metal bowl.
Step 3
Chill, uncovered, until cool or quick-chill by setting bowl in an ice bath and stirring occasionally until cold. Refrigerate, covered, until very cold, at least 6 hours.
Step 4
Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up, about 2 hours.
