Peruvian Lucuma Ice Cream (Helado de Lúcuma)

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

In a separate large bowl, using an electric mixer, beat the cold heavy cream 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. Be careful not to deflate the cream.

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

Cover the container tightly with plastic wrap or a lid and freeze for at least 4 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.