Lúcuma Ice Cream and Alfajores With Dulce de Leche

Peru’s favorite fruit shines in this delicious end to chef Maribel Rivero’s “Peruvian Party” feast.

Servings quarts; 3 dozen or more cookies

In a large bowl, whisk egg yolks and sugar and set aside.
Heat the evaporated milk in a saucepan until bubbles start to form. Add half the heated milk to the egg-yolk mixture in a slow stream, stirring to avoid curdling the eggs.
Stir in remaining milk all at once, and put the bowl in an ice bath to cool.
In a large bowl, use a mixer to beat the heavy cream until stiff peaks form.
Add lúcuma powder and mix well.
Add cooled egg-yolk mixture and beat until incorporated.
Transfer to an ice cream mixer and freeze according to manufacturer’s instructions.
Serve drizzled with dulce de leche and chocolate ganache, if desired, accompanied by Alfajores.

In a large bowl, use a mixer to beat butter until light and creamy.
Add sugar and mix well, then egg yolks, and finally vanilla.
In another bowl, mix cornstarch and flour together and add to the butter mixture in batches. Dough should be soft and pliable.
Divide into 4 or 5 balls, cover, and refrigerate until firm.
Preheat oven to 300 degrees.
Flour the outside of 1 dough ball and roll out ⅛ inch thick. Cut into 2-inch rounds. Repeat with remaining balls.
Bake on a sheet pan for 8 minutes, rotate, and cook about 6 more minutes. Cookies should be firm, pale golden on the bottom, and very light (not browned) on top. Cool on a wire rack.
To serve, make into cookie sandwiches with dulce de leche filling, sprinkling with powdered sugar if desired.