I’ve been on a frozen, sweet kick lately in my posts, but then, that’s what springtime is all about. Don’t worry, I’m sure we’ll see the return of pasta and duck eggs very soon.  I am a lucky girl. Imagine stumbling upon a ripe, succulent basket of rambutans in Seattle in May. It happened to me a few days back and for that I am grateful. What, say you, is a rambutan? It’s a tropical fruit like a lychee that is all things gorgeous wrapped into one spherical, brilliant package.  I imagine you can guess what I did with said fruits if you know me at all by now. Yes, I made gelato. And it tasted like a little scoop of tropical paradise. As it should. 

I probably sing the praises of Uwajimaya market in Seattle entirely too much on this blog, but I can’t help it. It’s like a giant cornucopia of amazing ingredients with which to endlessly experiment.  I don’t often have the chance to bite into the spiky splendoriffic rambutans, so when I do I really maximize my mouthful, if you know what I mean. 

Uwajimaya gets little shipments of precious produce in frequently. You never know what you will find.  More often than not you find something utterly addictive, yet upon returning to the store, alas, it is no more.  Ah well, the name of the culinary game is versatility, and this rambutan gelato speaks volumes to that. 

It almost tastes grape-like, if the grapes were in their especially succulent, very raw state. No amount of fermenting or cooking would benefit the rambutans in gelato, so I made sure to keep them in merely a cold yet pureed form.  Texture is everything when it comes to frozen custard, and this fairly safe rendition of a classic custard ratio does not disappoint.  In the words of Yo Gabba Gabba (you will get this reference if you are the parent of a small child) “Try it. You’ll like it.” 

Rambutan Gelato

• 16 rambutans,  shelled and pitted
• 2 c milk
• 3 egg yolks
• ½ c sugar
• Salt- pinch
• 1 tsp vanilla

 Blend rambutan’s with ¾ c milk.  Place blended mixture in a mixing bowl with a fine mesh strainer set over the top.  In a medium saucepan warm the remaining milk with the sugar and salt. Once it’s nearly boiling, quickly whisk it into the waiting egg yolks and transfer the mixture back into the saucepan, whisking all the while. 

Stir constantly until the custard thickens enough to coat the back of your spoon. Pour through the strainer into the rambutan mixture, add vanilla, and chill over an ice bath stirring occasionally. 

 Chill custard in the refrigerator thoroughly before churning into ice cream/gelato following your ice cream maker’s instructions.