I don’t typically post recipes with hard-to-source ingredients, but this recipe is a must. My dear friend Robbin Russell who moonlighted as my pastry chef for last week’s Underground Supper Club, was the creator of this life-altering deliciousness. The canistel fruit we used for this ice cream is a bit esoteric, but if you are in South Florida, go to a farmers market and you will find it. You want it soooooo ripe that it is almost moldy.
If you are elsewhere, don’t write me off just yet, I do give substitutions at the bottom!
Miami: For sources for this fruit, head to Pinecrest Gardens and look for Bee Heaven or LNB Farms….they will have it!
Creamy ‘N’ Dreamy Canistel Ice Cream
1- 15oz can full fat coconut milk
3 farm fresh eggs
5-6 Tablespoons organic cane sugar
1-1/4 cup ripe canistel fruit, thin skins and seeds removed*
1 teaspoon high quality vanilla extract
1/4 teaspoon fresh grated nutmeg
A pinch of salt
Place the coconut milk in a small sauce pan on medium heat. Meanwhile, combine the 5 tablespoons sugar and eggs in a small mixing bowl and mix well to combine.
When the coconut milk has come to a simmer, slowly add to the sugar and eggs- whisking well as you pour. Return the mixture back to the the sauce pan and cook gently on a low heat, until it is thick enough to coat the back of a spoon.
Remove from heat and pour into a high speed blender. Add the remaining ingredients and blend on high until you have creamy consistency. Taste and add a touch more sugar if desired.
Chill for 4 hours or overnight. When well chilled, place in an ice cream maker and freeze according to manufacturer instructions.
Tips & Notes:
*Canistel is a unique tropical fruit that can be difficult to find. If you cannot find it, you may replace with mamey sapote, mango or a very ripe banana. A fruit with a high natural sugar content is important for the dreamy texture. Pumpkin might be the closest flavor wise but you will need to increase the sugar by at least 1/3 cup.