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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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After trying a delicious frozen drink concoction prepared with jackfruit, I found myself truly delighted with the exotic and yet familiar[ flavor. I found myself on a personal quest to use this unfamiliar fruit in new and exciting ways.] Ingredients:
2 cups heavy cream |
2 cups whole milk |
8 egg large egg yolks |
1 vanilla bean |
pinch of salt |
1/2 cup natural cane sugar |
20 oz can jackfruit in syrup (available in asian markets) |
green food coloring (optional) |
Directions:
1. In a heavy saucepan heat milk, heavy cream, and vanilla bean over medium high heat to a simmer. Turn heat down to medium.
2. In a separate bowl whisk together the eggs yolks, sugar, and salt. Sugar will dissolve when heated.
3. Slowly dizzle this egg/sugar mixture into the simmering milk mixture and whisk. Combining these too quickly will result in scrambled eggs.
4. After you have added these two mixtures together, reduce the heat to a medium low temperature.
5. Remove the vanilla bean and split lengthwise scraping out seeds. Return the pod and the seeds back to the pot. I like to add several drops of food coloring at this point.
6. Continue to stir until the mixture coats the back of a spoon. Strain mixture through a fine-holed strainer, discarding the vanilla pod and refrigerate the mixture over night.
7. Follow manufacturer's instruction for your ice cream maker, and let the fun begin.
8. Meanwhile, drain the jackfruit and pulse it gently in your processor. We want small pieces of fruit for the ice cream.
9. After about 15 minutes into freezing your ice cream add small pieces of jackfruit to the mixture.
10. Serve your ice cream at your next dinner party and enjoy the mystery when your friends/family try to guess the secret ingredient! The flavor is both refreshing and delicious. Enjoy!
11. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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