The first time I went to the Farmer's Market here in Miami and I saw Mamey, I knew I had to make a delicious mamey ice-cream out of it!
Mamey is a tropical fruit which grows from the Mamey tree native to Mexico, Central America and South America as well as some islands in the Caribbean. In the US, you can find it in select grocery stores and Latin food stores.
This silky ice cream is perfect for the summer! Mamey is a tropical fruit with a creamy texture and orange color similar to sweet potato or pumpkin. It's got a smooth, rich, sweetness to it that makes for decadent smoothies, shakes and other desserts... and guess what? It makes for a fantastic, if somewhat exotic creamy flavor! I think more people in the US need to discover mamey!
- 11/2 CUPS MAMEY RIPE, PEELED AND CHOPPED
- 1 CUP CASHEW MILK
- 1/3 CUP ALMOND MILK
- 1/3 CUP LIGHT BROWN SUGAR PACKED
- SALT TO TASTE
- 3 LARGE EGG YOLKS
- 2 TBSP ORGANIC VANILLA EXTRACT
- Place chopped mamey in the blender and puree until completely smooth. Add the puree to a bowl along with a ½-cup of the cashew milk.
- Heat the remaining ½-cup of heavy cream, milk, vanilla, brown sugar and salt in a small saucepan over medium heat. In a separate medium bowl, whisk the egg yolks.
- Once the cream mixture has tiny bubbles around the edges, slowly pour it into the egg yolks, whisking all the while. Once combined, add back to the saucepan and stir constantly over medium-low heat until the mixture thickens and coats the back of a spoon.
- Pour into the bowl with the puree and heavy cream. Whisk to combine and refrigerate until the mixture is thoroughly chilled. Freeze for 2 hours and enjoy!