This recipe for prickly pear ice cream makes a luscious, creamy ice cream made with tequila and ribbons of prickly pear preserves.
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Prickly Pear
The Opuntia, a type of cactus, commonly called a prickly pear, produces a fruit, called a tuna, that tastes something like raspberries. The pads on the cactus are also edible and are used in many Mexican dishes, referred to as nopales. There are dozens of varieties of prickly pear cactus with fruit that tastes slightly different with each variety. In this recipe, we used a marmelade made from the Xoconostle variety of prickly pear, which is green in color and has a sourness to it as well as being sweet.
Prickly pears are native to Mexico, and have long been used in Mexican cuisine and cultivated by Mexican farmers. The fruit can be eaten raw, cooked or made into a variety of foods such as jellies, jams and preserves. Additionally, prickly pears are used in traditional Mexican drinks, such as the popular Mexican aguas frescas, which are typically made with lime juice, sugar and the fruit of the prickly pear. The juice of the prickly pear is used to make jam and jelly. The Native American cultures of Mexico also have a long history of utilizing the various health benefits of consuming prickly pears.
Prickly Pear Ice Cream Recipe
We created prickly pear ice cream when we received some mermelada de xoconostle (prickly pear marmalade) and prickly pear white balsamic reduction as gifts for Christmas. This is a smooth and creamy vanilla ice cream made with tequila, prickly pear balsamic vinegar and ribbons of prickly pear marmalade. Marmalade is a wonderful way to add a flavor to ice cream because it contains enough sugar that it doesn’t freeze solid when it is added to the ice cream. Getting enough flavor in the ice cream is difficult if fresh fruit is used, but the flavor is concentrated in the marmelade. The tequila is added to the ice cream because alcohol lowers the freezing temperature of the mix and helps keep the ice cream smooth as it freezes. Using tequila as the alcohol also gave the ice cream another layer of flavor and seemed appropriate since tequila is made from the blue agave plant, a succulent which is similar to a cactus. The ice cream stayed creamy, the preserves did not freeze solid, and the flavor was a big hit of prickly pear fruit. Perfect for dessert at the end of a Mexican dinner.
For the Best Prickly Pear Ice Cream Recipe, Use the Best Ingredients
The most important thing is to start with the best ingredients. Brands matter – they vary in quality and can change the way a recipe comes out. So, whenever it makes a difference, we have listed the brands we used. We made the ice cream using our master ice cream method, and added the prickly pear marmelade and prickly pear white balsamic vinegar to it, and used tequila instead of the usual vodka.
Mermelada de Xoconostle Marmalade
We realized that we could not get enough flavor using fresh fruit without the ice cream becoming icy and grainy. Cooking the fruit into a jam with sugar and pectin fixes thid problem by preventing the ice from forming. So, we used a prickly pear marmelade called marmelade de xoconostle.
Prickly Pear White Balsamic Reduction
The Prickly pear white balsamic reduction added prickly pear flavor to the ice cream base as well as increasing the sweet and sour flavor in the ice cream. Since it was a white balsamic vinegar it added flavor without adding color to the base.
Tequila
Alcohol lowers the freezing point of the mixture, keeping the ice cream smooth as it hardens. Too much, and the ice cream won’t freeze. We have found that one tablespoon of an 80 proof alcohol the perfect amount that is needed for a batch this size. We decided to use tequila because it is also made from a cactus and would add an appropriate flavor. The alcohol we used was a “top shelf” brand, because even a tablespoon adds flavor and the taste will make a difference. We are always going for the best ice cream recipe.
Crème Fraîche
We use crème fraîche in the recipe to keep the ice cream from freezing solid. And to make sure it’s the best, we made it ourselves from Horizon cream and a real crème fraîche starter. It’s actually very easy. See the link to our recipe below.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
RECIPE
Equipment
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 450 grams Horizon cream
- 85 grams corn syrup
- 2 eggs one egg and one egg yolk
- 70 grams Wholesome regenerative organic sugar
- ¼ teaspoon Diamond Crystal kosher salt
- 50 grams Creme fraîche homemade from Horizon cream
- 1 Tablespoon tequila
- 3 Tablespoons Prickly Pear white balsamic reduction
- 60 grams Marmelada de Xoconostle
Instructions
PREPARE THE STORAGE CONTAINER
- Put a glass storage container in the freezer.
MEASURE THE INGREDIENTS
- Use a scale to measure the ingredients – zeroing the scale between measurements. Into a small saucepan, measure the cream and corn syrup.Into the mixing bowl of the stand mixer, measure the egg, egg yolk, sugar and salt. Into a small bowl, measure the crème fraiche, tequila, orange liqueur and zest.Into a small bowl, measure the marmalade and place it in the freezer.
MIX THE INGREDIENTS
- In the stand mixer with the whisk attachment, whisk together the egg, egg yolk, sugar and salt for at least 2 minutes on medium speed.
- While the stand mixer is whisking the eggs and sugar, put the saucepan on the stove and bring the cream and corn syrup to a simmer, and simmer for 2 minutes, stirring to combine and keep from scalding.
- Switch the mixer to low speed and very slowly add the cream and corn syrup mixture. This should take about a minute to add.
- Continue whisking on low and add the crème fraiche, tequila and balsamic vinegar. Continue whisking just until combined.
- Cover with plastic and refrigerate overnight, or you can use an ice bath to bring it down to 45° F, if you are in a hurry.
FREEZE THE MIXTURE
- Pre-chill the ice cream maker by letting it run for 5 minutes before adding the mixture.
- Pour into the ice cream maker and freeze according to the directions.
- When the ice cream maker is finished, quickly transfer the ice cream into the glass container that has been in the freezer, cover, and put the container back in the freezer for ten minutes.
- Remove the ice cream and the marmalade from the freezer. Working quickly, spread the marmalade in two stripes down the center of the ice cream. Fold the ice cream over the marmalade and spread back and forth in just a couple of motions to mix together. Quickly put the ice cream back in the freezer over night to harden.
- Can be stored in the freezer for up to a week
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
Other Flavors Created from our Master Ice Cream Method
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen. Featured on various publications.