Langkasuy Ice Cream Recipe
Daily Value: 30%
Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||21µg||5%|
|Fatty acids, total monounsaturated||18g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Pairs Well With
Exclusive from The Daily Meal
"What's so special about this ice cream?" you may ask. Well, this ice cream flavor is something that you can only find in the Philippines. I'm sure that many of you haven't heard of it! It is called langkasuy, which is short for "langka" (jackfruit) and "kasuy" (cashew).
Jackfruit is a popular tropical fruit in the Philippines, which, when fully ripe, has a delightfully sweet flavor. This ice cream captures the full flavor of this tropical fruit with the added crunchy texture and nutty flavor of cashews. I tell you, their flavors complement each other so well!
- 2 cups heavy cream
- 3/4 cup milk
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup canned, sweetened langka (jackfruit), drained, 2 tablespoons syrup reserved
- 1 cup roasted cashew halves
In a blender, whip the heavy cream, milk, sugar, vanilla extract, langka syrup, and half of the langka and cashew until fluffy. Chill the mixture for at least 1 hour. Pour into an ice cream maker and churn. Mix for about 25-30 minutes or according to the manufacturer's directions. Add the remaining langka and cashew during the last 5 minutes of churning. Transfer to a tightly sealed container and freeze until ready to serve. (Store-bought ice cream containers will work well for this.)
Special Designations: Kid-friendly
Notes and Substitutions:
*Note: If you don't have an ice cream maker, pour the ice cream mixture into a wide, airtight container and put in the refrigerator for at least 1 hour. Then, place in the freezer for 30 minutes. Beat the ice cream mixture with an electric mixer until smooth. Put it back in the freezer for 40 minutes, then beat with an electric mixer. Repeat the "40 minute freeze-then-beat cycle" 3 times. You can choose to either beat the ice cream mixture every 40 minutes until frozen or let the ice cream mixture freeze on its own. Either method works fine but the more you beat it, the softer it will be. Toss the remaining langka and cashew into the ice cream after the last beating.