Cactus Ice Cream

 From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Cactus Ice Cream From Guest Chef Jorge Vallejo, this ice cream captures the distinctive Mexican taste of nopales to help you beat the heat.

  • 120ml lime juice
  • 75g sugar
  • 25g sorbet stabilizer
  • 10g salt
  • 120g cactus paddles, coarsely chopped
  1. Strain lime juice through a fine mesh sieve and into a large bowl. Add the sugar and stabilizer and refrigerate for 3 hours.
  2. Place the cactus paddles in a container and add enough water to cover. For each litre of water, add 10g of salt, mix well, and refrigerate for 3 hours. Rinse the cactus under plenty of water until it is no longer viscous.
  3. Put the cactus paddles and 100ml of water in a blender and puree until smooth. Strain through a sieve.
  4. Combine the cactus puree with the lime juice and mix thoroughly.
  5. Finally, process mix in an ice cream maker for 15 minutes, until stable.
  6. Place the ice cream in a container inside a freezer until it is served.