Prickly Pear Ice Cream Recipe – Authentic Indian-Inspired Summer Treat

Last Updated on 2 months by Neha Deshmukh

Prickly Pear Ice Cream Recipe – Authentic Indian-Inspired Summer Treat

Hey everyone! If you’re anything like me, summer just begs for something cool and refreshing. And this Prickly Pear Ice Cream? It’s seriously next-level. I stumbled upon prickly pears a few years ago at a farmer’s market, and I’ve been hooked ever since. This recipe is a little bit of sunshine in every bite, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This isn’t your average ice cream. It’s a vibrant, subtly sweet treat with a beautiful pink hue. The prickly pear lends a unique, almost watermelon-like flavour that’s incredibly refreshing. Plus, it’s surprisingly easy to make – no complicated techniques needed! It’s a fantastic way to impress your friends and family with something a little different, and it feels special, yet totally achievable.

Ingredients

Here’s what you’ll need to whip up a batch of this gorgeous ice cream:

• 5 prickly pears
• 1.5 cups (360ml) cream
• 1.5 cups (360ml) half and half
• 0.75 cup (150g) sugar
• 1 tablespoon lime juice
• 0.125 teaspoon (a pinch!) salt

Ingredient Notes

Let’s talk prickly pears for a sec! These fascinating fruits, also known as nagphani in some parts of India, have been used for centuries. Traditionally, they were valued for their medicinal properties, and even the pads (nopales) are eaten as a vegetable.

The flavour is delicate – think a blend of watermelon, pear, and a hint of bubblegum. It’s not overly sweet, which makes it perfect for ice cream.

Now, about the cream and half-and-half. Using both gives you the best of both worlds: richness from the cream and a slightly lighter texture from the half-and-half. You can adjust the ratio to your liking, but I find this balance perfect.

Sourcing prickly pears can be a little tricky depending on where you live. Check your local farmers’ markets, specialty produce stores, or even online retailers.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Extract the juice: This is the most time-consuming step, but totally worth it. Carefully peel the prickly pears (wear gloves!), remove the seeds, and blend the pulp. Then, strain the mixture through a fine-mesh sieve to get a smooth juice. Don’t worry, I’ll share some safety tips in a bit!
2. Combine & Dissolve: In a medium saucepan, heat the cream, half and half, and sugar over medium heat. Stir until the sugar is completely dissolved. You don’t want any grainy bits!
3. Mix it Up: Once the cream mixture is smooth, remove it from the heat and stir in the prickly pear juice, lime juice, and salt. Give it a good whisk to combine everything.
4. Chill Out: Pour the mixture into a container, cover it, and refrigerate for at least 4 hours, or even overnight. This is crucial for a smooth, creamy texture.
5. Churn Baby, Churn!: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Usually around 20-25 minutes.
6. Freeze to Perfection: Transfer the churned ice cream to a freezer-safe container and freeze for at least 2-3 hours, or until firm. This allows it to set properly.

Expert Tips

Okay, a few things I’ve learned along the way…

• Prickly Pear Safety: Those tiny spines are no joke! Always wear thick gloves when handling prickly pears. You can also singe off the spines with a kitchen torch (carefully!).
• Consistency is Key: If your prickly pear juice isn’t very thick, you can add a tablespoon of cornstarch to the cream mixture while heating it. This will help create a smoother ice cream.
• Ice Crystal Prevention: To prevent ice crystals, make sure your mixture is thoroughly chilled before churning, and store the finished ice cream in an airtight container.

Variations

Want to get creative? Here are a few ideas:

• Vegan Delight: Swap the cream and half-and-half for full-fat coconut cream. It adds a lovely tropical twist! My friend, Priya, swears by this version.
• Less Sugar, More You: Reduce the sugar to 1/2 cup (100g) if you prefer a less sweet ice cream.
• Spice It Up: A pinch of cardamom or a teaspoon of rosewater adds a beautiful Indian-inspired flavour. My grandmother used to add rosewater to everything!
• Festival Flair: Serve this ice cream during summer festivals like Teej or Baisakhi for a truly special treat.

Serving Suggestions

This ice cream is amazing on its own, but here are a few ideas to take it to the next level:

• Traditional Pairings: Serve with shrikhand (Indian strained yogurt dessert) or gulab jamun (milk balls in syrup) for a classic Indian dessert spread.
• Garnish Glam: Sprinkle with chopped pistachios, rose petals, or a drizzle of honey.

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. It might get a little icy after that, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is prickly pear safe to eat? Yes, absolutely! But you need to remove the spines carefully.
• Where can I find prickly pears? Check farmers’ markets, specialty produce stores, or online retailers.
• Can I use frozen prickly pear pulp? Yes, you can! Just thaw it completely and strain it before using.
• How does prickly pear ice cream differ from other fruit ice creams? It has a unique, subtle flavour that’s unlike anything else. It’s less sweet and more refreshing.
• What is the best way to extract the juice without getting pricked? Wear thick gloves and consider singeing off the spines with a kitchen torch.
• Can this recipe be doubled or tripled? Yes, you can easily double or triple the recipe. Just make sure your ice cream maker can handle the larger volume.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!