ZIMBABWEAN MAWUYU ICE-CREAM (Baobab ice-cream)

mawuyu fruit pulp

🥗Healthier: acai berry puree

💰Cheaper: banana puree

Banana puree provides a similar creamy texture and sweetness.

cream

🥗Healthier: Greek yogurt

💰Cheaper: evaporated milk

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and adds a nutty flavor.

Smash the mawuyu fruit on a hard surface to extract the pulp, discarding the seeds.

Soak the mawuyu pulp in milk to infuse the flavor, ensuring the milk covers the fruit.

Microwave the mixture to speed up the infusion process.

Use a sieve to drain the mixture, separating the pulp from the seeds, resulting in infused milk.

Whisk 2 eggs in a mixing bowl.

Add 150 grams of caster sugar to the eggs and mix well.

Incorporate double cream into the mixture, as whipping cream was not available.

Add the mawuyu pulp paste to the egg and sugar mixture and mix until combined.

Sieve the ice cream mixture into the ice cream maker to remove any remaining bits of fruit.

Churn the mixture in the ice cream maker for about 30 minutes until it reaches a soft-serve consistency.

Transfer the churned ice cream to a pre-frozen container and place it in the freezer to solidify.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens