Still on the ice cream bandwagon and this time I used jackfruit. I used the mango ice cream recipe but with slight modification. Jackfruit is not as juicy as mango so to make it into puree, I added some low fat milk in order to jump start the blending process. The end result was still fairly good, just that the texture of the ice cream was slightly icy but at least it didn't melt very fast. Decorated the ice cream with some jackfruit puree, orange rinds and glazed cherry and voila!
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Ingredients:
200ml whipping cream
185g jackfruit puree*
85g icing sugar
Method:
1. Whisk whipping cream till foamy for about 3 mins
2. Add icing sugar in three batches and whisk the mixture after every addition
3. Add jackfruit puree and whisk till well combined
4. Pour mixture into a container of your choice and put into the freezer
5. Remove from freezer after 2 hours to churn** with a fork
6. Repeat step (5) for another two times before freezing it overnight
* Use about 130g-140g of jackfruit (seeds removed) with 4 tbsp low fat milk to blend into puree. Save any leftover puree for decoration
** Try to churn the mixture in a whisking manner to try to incorporate as much air into the mixture as possible
---------------- Edited on 27 May 2014 ----------------
Brought half of the ice cream to office for my group of food buddies to try and the feedback was that the creamy taste was not overpowering and jackfruit bits added texture to the ice cream.
Recipe featured in Munch Ministry's Homecooks Spotlight
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