Tamarillo & Fruit Ice Creams are a heavenly marriage of succulent tropical fruit with creamy ice cream. Whether you choose tamarillo, passion fruit, mango, coconut or Andean blackberries to flavor your ice cream, you will be delighted with the results. If you are not familiar with tamarillo (or tree tomato), be sure to try it in this recipe. As a native fruit, it makes a truly authentic Bolivian dessert. And its sweet-tart flavor is especially refreshing. You can find a wide variety of frozen fruit pulps, including tamarillo, at Latin American grocery stores.
- 1 pkg. (14 oz.) frozen tamarillo pulp, thawed (1 3/4 cups)
- 1 can (12 fl. oz.) 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)
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.
TRANSFER to ice cream machine container. Follow manufacturer's instructions for preparation.
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 oz.) unsweetened coconut milk; add 1/2 teaspoon vanilla extract instead of lime juice and use 1 teaspoon lime zest.