Lucuma Ice Cream

Instructions

1. 1 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.
2. 2 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.
3. 3 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).
4. 4 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.
5. 5 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.
6. 6 Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 more hours until firm before scooping and serving.