There’s no need for an ice cream machine to make this deliciously rich, creamy treat. Use other fruit combinations if you like. Try mango and papaya or star-apple and buko (young coconut)—yummy!
Serves 6 to 8 Prep Time 5 minutes
Cooking Time 18 minutes Freezing Time 24 hours
1 cup water
1½ cups sugar, divided
1 cup shredded fresh, ripe langka (jackfruit)
2 tablespoons cornstarch, dissolved in ½ cup water
1 can condensed milk
1 cup heavy cream
2 egg yolks
2 heaping tablespoons unflavored gelatin powder
2 cups mashed avocado
1 cup roasted cashew nuts
1 In a small pot, pour water and bring to a boil. Add 1 cup sugar, but do not stir. Simmer for 5 minutes. Add langka and turn off the stove. Set aside langka with syrup.
2 In a medium pot, pour in dissolved cornstarch and bring to a boil. Whisk vigorously and cook for 3 minutes or until very thick.
3 Turn heat to low, add condensed milk, heavy cream, and egg yolks. Whisk until well combined.
4 While still whisking, sprinkle unflavored gelatin. Add remaining sugar. Whisk some more. Transfer the mixture to a large bowl.
5 Add langka and syrup. Add avocado. Whisk until well combined. Add cashew nuts.
6 Transfer to a plastic container with a tight lid and freeze overnight.
No comments:
Post a Comment