Langkasuy Ice Cream

Langkasuy Ice Cream
Staff Writer
Langkasuy Ice Cream

Cristina De Guzman

Langkasuy Ice Cream

"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!

6
Servings
441
Calories Per Serving
Deliver Ingredients

Notes

*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.

Ingredients

  • 2  Cups  heavy cream
  • 3/4  Cups  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

Directions

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.)

Nutritional Facts

Total Fat
33g
47%
Sugar
7g
8%
Saturated Fat
11g
46%
Cholesterol
40mg
13%
Carbohydrate, by difference
34g
26%
Protein
9g
20%
Vitamin A, RAE
289µg
41%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
114mg
11%
Choline, total
36mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
2µg
0%
Folate, total
36µg
9%
Iron, Fe
3mg
17%
Magnesium, Mg
102mg
32%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
266mg
38%
Selenium, Se
8µg
15%
Sodium, Na
93mg
6%
Vitamin D (D2 + D3)
1µg
7%
Water
97g
4%
Zinc, Zn
2mg
25%