Lucuma Ice Cream

Heat the milk with half the sugar in a saucepan over medium heat, stirring until the sugar dissolves and the milk is steaming but not boiling.

Whisk the egg yolks with the remaining sugar in a bowl until pale and thick, then slowly pour the hot milk into the yolks while whisking constantly to temper them.

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170°F).

Remove from heat, stir in the lucuma powder (or fresh pulp), vanilla, and salt until completely smooth, then strain through a fine sieve and stir in the heavy cream.

Chill the mixture in the refrigerator for at least 2 hours until very cold, then churn in an ice cream maker according to the manufacturer's instructions.

Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 more hours until firm before scooping and serving.