Recipe

Tamarillo & Fruit Ice Creams

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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.

40 mins. to Prepare

0 mins. Cooking Time

120 mins. Standing Time refrigerating

160 mins. Total

Servings: 2 pints

Difficulty: Easy

Ingredients

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Directions

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.

VARIATIONS:
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.
Amount Per Serving
Servings: 2 pints
Calories200
Calories from Fat25
%Daily Value*
Total Fat 3g5%
Saturated Fat 2.5g13%
Cholesterol 15mg5%
Sodium 80mg3%
Carbohydrates 40g13%
Dietary Fiber 0g0%
Sugars 40g
Protein 4g
Vitamin A8%
Vitamin C25%
Calcium10%
Iron0%
* Percent Daily Values are based on a 2,000 calorie diet.
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