Author Notes: The jackfruit, or the Filipino "Langka" is the main ingredient in this delightful frozen treat. It is a tropical fruit that grows in Asia, from the same family as the mulberry tree. The flesh is yellow gold, smooth, yet fibrous, but very sweet and has an addictive aromatic scent. I used the canned fruit in sweet syrup for this ice cream recipe. —Betty Ann Quirino
cups heavy cream
pieces egg yolks
ounces canned jackfruit in syrup (from Asian markets)
cup jackfruit syrup from can
- Prepare the custard: In medium sauce pan over medium low heat, combine the cream, 6 tablespoons of the sugar. Bring to a simmer. Whisk the remaining 6 tablespoons of sugar with the egg yolks in a large heat proof bowl till light and lemon colored.
- Slowly pour about a quarter of the hot cream mixture into the eggs to temper, whisking constantly while doing this. While whisking, gradually pour in the remaining cream mixture. Transfer the custard back to the saucepan and make sure you cook this over low heat.
- Cook the custard over low heat till it thickens. This will take 10 minutes or till custard coats the back of a spoon. Watch it carefully and do not let the custard boil or curdle. Strain over a fine mesh sieve. Allow to cool, stirring now and then. Cover and refrigerate until cold, for about 3 hours.
- Meanwhile, separately drain the canned jackfruit. Reserve 1/2 cup of the syrup and put aside. Place the 2 cups canned jackfruit in a blender and puree till smooth. Stir into the custard mixture, together with the reserved 1/2 cup syrup from the can. Use an immersion blender and process for at least 5 minutes. Scrape sides of bowl with a spatula. Process for another 5 miniutes. Transfer to a plastic air tight container. Freeze overnight till it is of stiff consistency. This recipe was adapted from the cookbook "Memories of Philippine Kitchens" by Amy Besa & Romy Dorotan.