Active Time

　　15 min

　　Total Time

　　8 hr (includes chilling and freezing)

　　The citrusy flavor of the juicy South American naranjilla, which resembles a small orange, shines bright in a cool, sweet-sharp counterpoint to the volador. Frozen fruit purées—increasingly available in a wide range of varieties—are a great way to introduce yourself to fruits that are difficult to find fresh. Bonus: Making ice cream with them is a breeze.

　　

Ingredients

Makes 1 1/4 quarts

　　1 (14-ounces) package frozen naranjilla (also called lulo) purée, thawed (2 3/4 cups)

　　1 cup heavy cream

　　1/2 cup whole milk

　　1 cup sugar, divided

　　4 large egg yolks

　　Equipment: an ice cream maker

　　

Step 1

Bring purée, cream, milk, and 3/4 cup sugar to a simmer in a heavy medium saucepan over medium heat, stirring until sugar has dissolved.

　　

Step 2

Whisk together yolks and remaining 1/4 cup sugar in a bowl, then slowly add hot milk mixture, whisking to combine. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170 to 175°F on an instant-read thermometer (do not let boil). Immediately strain through a fine-mesh sieve into a metal bowl.

　　

Step 3

Chill, uncovered, until cool or quick-chill by setting bowl in an ice bath and stirring occasionally until cold. Refrigerate, covered, until very cold, at least 6 hours.

　　

Step 4

Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up, about 2 hours.

　　Cooks' notes:

　　•Custard can be chilled up to 24 hours.

　　•Ice cream keeps 1 week.

　　Editor’s Note: This headnote has been updated as a part of our archive repair project.