KEY INGREDIENTS
INGREDIENTS
- ●1 package (14 ounces) frozen tamarillo pulp, thawed (1 3/4 cups)
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●1 1/4 cups granulated sugar or to taste
- ●1/8 teaspoon salt
- ●1 tablespoon fresh lime juice
- ●Zest of 1 lime (optional)
MAKE IT
Step 1
Place pulp, evaporated milk, sugar, salt, lime juice and zest in blender; cover. Blend for 30 seconds or until well mixed. Pour mixture into a bowl or container; cover. Refrigerate for at least 2 hours or until well chilled.
Step 2
Transfer to ice cream machine container. Follow manufacturer's instructions for preparation.
RECIPE NOTES
Passion Fruit Ice Cream: Substitute tamarillo pulp with passion fruit pulp. Mango Ice Cream: Substitute tamarillo pulp with mango pulp. Andean Blackberry Ice Cream (pictured): Substitute tamarillo pulp with frozen Andean Blackberry pulp and add 1 tablespoon lemon juice instead of lime juice. If desired, add 1/2 teaspoon lemon zest. Coconut Ice Cream (pictured):Substitute tamarillo pulp with 1 can (13.5 ounces) unsweetened coconut milk; add 1/2 teaspoon vanilla extract instead of lime juice and use 1 teaspoon lime zest.