One of the joys of having a cookbook library is that you have access to lots of recipes, yes I still like the hard copy cookbooks, and occasionally I come across a recipe that is spectacular. This is that recipe.
I love making ice cream or frozen desserts, and make everything from ices and granitas to gelatos and custard ice creams. This ice cream is custard based and probably one of the creamiest and smoothest ice creams that I have ever made.
The recipe starts with a wonderful gooey Jackfruit jam, The jam is then incorporated into a delicate custard to give us a creamy and rich ice cream. The notes were delicate and the creaminess was wonderful. You can serve this plain or I fill it into the jackfruit pods and freeze again and serve. The fresh fruit compliments the ice cream adding texture to the creamy ice cream.
This cookbook has been one that has been hiding on my shelf and I am glad I finally took it out and made something from it. It is a wonderful cookbook on authentic Filipino cuisine, full of recipes and wonderful photographs. These islands have a very unique cuisine, one that I have had at restaurants and at friend's houses. Here is a start to me delving deeper into this cuisine.
For more recipes from this cookbook, click here.
Ingredients:
4 egg yolks, whisked
1/2 cup sugar, or to taste
1 1/2 cups milk
1 1/2 cups heavy cream
1 1/1/2 cups jackfruit jam
In a saucepan heat the milk on a low flame till just warm. Add the sugar and dissolve. Add a couple of tablespoons of the warmed milk to the egg yolks to warm them up and whisk in. Add the egg yolk mix to the warm milk in a thin stream, continuously whisking. Whisk till the warm milk thickens and can coat a spoon. Pass through a fine mesh sieve to remove any lumps.
Take all of the jackfruit jam and mix with 1/2 cup of the hot thickened milk. Blend till smooth and pass through a fine mesh metal sieve working the pulp through the sieve. You can strain this directly into the custard.
Add the cream and and mix all the ingredients together. Taste and adjust sugar as needed. I tend to leave the ice cream a touch less sweet so the fruit shines through the sugars.
Make the ice cream as per the manufacturer's directions.
Serve plain or stuffed and refrozen into jackfruit pods.