Authentic Peruvian Lucuma Ice Cream

In a large mixing bowl, combine the sweetened condensed milk, lucuma pulp, vanilla extract, and salt. Whisk until well combined and smooth.

In a separate, chilled large bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.

Gently fold about one-third of the whipped cream into the lucuma mixture to lighten it, then fold in the remaining whipped cream until no streaks remain.

Pour the mixture into a freezer-safe container, such as a loaf pan or an airtight plastic container.

Cover the container tightly with plastic wrap or a lid and freeze for at least 6 hours, or preferably overnight, until firm.

Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.