By: Divine Enya Mesina
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.