波萝冰淇淋Jackfruit Ice Cream

【材料】
无糖双发奶油500毫升、牛奶250毫升、盐1/2茶匙、A蛋黄8粒、白糖100克、椰浆250毫升、波萝肉300-350克（绞烂）

【做法】
1.用深锅以中高火煮牛奶，奶油及盐，煮开后转小火。（图1）
2.另外把蛋黄和糖搅拌均匀，然后倒入煮开的牛奶混合料里至糖溶解，过度搅拌会成粗粒状。（图2）
3.与此同时，把波萝洗净去籽，和椰浆一起放入搅拌器略搅拌，保留颗粒状。（图3-4）
4.把椰浆料加入牛奶混合料里，继续搅拌至材料黏汤匙背不会滑落为止。熄火让它冷却后才收入冰箱。（图5）
5.等2个小时冰淇淋结冰后，放入电动搅拌器搅拌至细，再收入冰箱冷冻隔夜即可。

【Ingredients】
500 ml heavy cream（non sweetened), 250 ml milk, 1/2 tsp of salt, 8 “Grade A” egg yolks, 100 g sugar, 250 ml coconut cream, 300-350g jack fruit flesh(blended coarsely)

【Method】
1.In a heavy saucepan, heat milk, cream and salt over medium high heat to a simmer. Turn heat down to medium.(pic 1)
2.In a separate bowl whisk together the eggs yolks and sugar. Slowly pour this egg/sugar mixture into the simmering milk mixture and whisk. Do not whisk too hard to avoid becoming“scrambled eggs.”(pic 2)
3.Meanwhile, clean the jackfruit, removing its seeds and pulse it gently in your processor with the coconut cream. We want small pieces of fruit for the ice cream.(pic 3-4)
4.Add the coconut cream into milk mixture and continue to stir until the mixture coats the back of a spoon. Turn off heat and leave to cool before freezing the ice cream mixture.(pic 5)
5.After 2 hours when the ice cream starts to form hard ice bits, remove and beat the ice cream over medium speed till smooth. Return the mixture into the freezer over night.