Get the Recipe
I'm writing this post from Bukavu, a small city on Lake Kivu in the eastern Democratic Republic of Congo. I'm here helping a friend with some research, but I've also had the opportunity to sample the local cuisine. Pounded cassava and dried fish stewed with tomatoes are delicious, but probably not the best ingredients for an ice cream flavor.
Since I'm traveling on a student budget, I've been eating a lot of fruit, especially avocados. They cost 100 Congolese francs each (about 12 cents) and are only slightly smaller than footballs. The passionfruits, too, are unlike any I've ever had before—sour, spicy, and intense. I couldn't resist combining the two, and turning them into a frozen dessert that's as simple as it is delicious.
Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He's traveled around the world (30 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants. He currently lives in London, where he really misses New York City tap water.
Max Falkowitz writes Serious Eats' weekly Spice Hunting column. He's a proud native of Queens, New York, will do just about anything for a good cup of tea, and enjoys long walks down the aisles of Chinese groceries.You can follow his ramblings on Twitter.