A creamy Amazonian ice cream made with ungurahui pulp, condensed milk, and gently folded heavy cream. It sets without an ice cream machine by breaking early ice crystals, keeping the texture smooth. Sweet, earthy, with subtle cocoa-like notes.
Mix the ungurahui pulp with the condensed milk, vanilla, and salt until smooth, dark, and glossy. Taste it: it should feel sweet, but still carry that earthy Amazonian depth.
Whip the cold heavy cream for 2 to 3 minutes, until semi-whipped: thick, soft, and with light waves. If you take it to stiff cream, it becomes harder to fold in without losing air.
Fold the ungurahui base into the cream in two additions, using gentle folding motions. It should look even, airy, and creamy, not runny or split.
Transfer the mixture to an airtight container and freeze for 45 minutes
Turn what you find into an experience you can actually bring to your kitchen.
Repeat that stirring 2 more times, every 45 minutes, until the texture looks denser and more even. Then freeze undisturbed for 3 hours, until the ice cream is firm.
Let the ice cream sit out of the cold for 8 to 10 minutes before serving. It should scoop cleanly, feel creamy, and leave that ungurahui finish somewhere between cacao, nut, and rainforest.
