Chow Chow Ice Cream (Ice Cream No. 2)
This rich, vegetarian ice cream combines fresh, heavy dairy cream with the unique texture of Chow Chow (candied chayote) preserve. The sweetness of the preserve and sugar is perfectly balanced by the tart brightness of fresh lemon juice and a hint of aromatic vanilla or raspberry essence. Prepared without eggs, this historical recipe yields a dense, creamy dessert with delightful chewy bits of fruit in every bite.
Ingredients
- 2 quarts Heavy cream (Originally '2 Seers'. Use fresh, thick cream with high fat content.)
- 1/2 cup Lemon juice (Originally 'juice of 3 lemons'. Strained.)
- 2 pounds Chow Chow preserve (Candied Chayote) (Originally '1 Seer'. Finely chopped. Can substitute with candied melon or citron if unavailable.)
- 2 1/2 cups Granulated sugar (Originally '0.5 Seer and 1 Navtank' (approx 1.1 lbs).)
- 1 teaspoon Vanilla or Raspberry extract (Add to taste.)
Instructions
- 1Finely chop the Chow Chow preserve into small pieces. Strain the lemon juice to remove seeds and pulp.
- 2In a large bowl, combine the heavy cream, granulated sugar, strained lemon juice, and vanilla (or raspberry) extract. Stir until the sugar is completely dissolved.
- 3Fold the finely chopped Chow Chow preserve into the cream mixture. Pour the mixture into an ice cream maker (sancha) and churn according to the manufacturer's instructions until the mixture is frozen and hard.
- 4Once churned, remove the ice cream from the machine. Pack it tightly into a mold or freezer-safe container. Place in the freezer (or pack in ice and salt as per traditional methods) for at least 4 hours to set completely firm before serving.