Prickly Pear Ice Cream Recipe
This pretty pink custard ice cream features prickly pear pulp (either fresh or frozen), cinnamon stick, rum, and a creamy egg and half and half base.
Click to rate!
Equipment
Ingredients
- 3 cups half and half - or half whole milk and half heavy cream
- 1 long cinnamon stick - about 6"
- 1 cup light corn syrup
- ½ teaspoon fine sea salt
- 4 large eggs - vigorously whisked
- 1 cup prickly pear pulp - see Ingredients Notes in post
- 2 tablespoons light rum
- 1 teaspoon vanilla
Instructions
- Add the cinnamon stick, corn syrup, and sea salt to the half and half in a saucepan over medium heat. Gently warm the mixture until it is hot but not boiling.
- Vigorously whisk the eggs. Temper the eggs by ladling a small amount of the hot mixture into the bowl with the eggs, while constantly whisking (about 1/3 of the hot cream mixture.
- Whisk the tempered eggs into the hot mixture. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature, before whisking in the prickly pear pulp, vanilla, and light rum.
- Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturers’ instructions.
Notes
See Step-By-Step Instructions in post for more detailed steps.
Serve immediately for soft serve, or freeze until ready to use.
Macros are for 1 scoop and 16 - 1 scoop servings.
Nutrition
Serving: 1scoop | Calories: 171kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com