Last week I wrote about how to make the prickly pear syrup, however, this week's recipe uses the puree, meaning there is one less step to complete. However, get that syrup ready for the margaritas! We'll make those next week. In the meantime, between the color and taste, this is one of the most unique desserts you'll ever taste. The key is that you always need to combine it with another fruit to complete the flavor. I made enough to serve our fifty guests at our rehearsal dinner party last month, giving them a taste of quintessential desert New Mexico.
The original recipe for the ice cream can be found here but like just about everything I do, I altered it for what works for me. The photo above shows the depth of the color of the prickly pear ice cream (it's on the bottom with triple berry on top). And check out the photo at the bottom as I began to stir the prickly pear puree with the half and half and milk.
1 cup prickly pear puree
1/8 cup lemon juice
2 cups sugar
Lemon zest from 1 lemon
2 cups milk
2 cups half and half (or heavy cream for a richer flavor)
In a food processor, combine the sugar and lemon zest. In a separate bowl, combine the lemon juice and prickly pear. Combine the sugar mixture, the prickly pear mixture, the milk, and the half and half. Run in an ice cream maker for 20 minutes and freeze overnight before serving.