Cherimoya Ice Cream

Keola Tom


6 cups ripe cherimoya pulp

1.5 cups of superfine sugar

.25 cup fresh Rangpur lime juice

2 cups whipping cream

1 cup water


Process the cherimoya pulp in a sieve, pushing it throughwith a pestle or wooden spoon.

Discard seeds and skin.


Process all ingredients in a food processor or blender.


Move mixture into covered container and refridgerate untilcold.


Freeze in an ice cream maker following the manufacturerfsinstructions.


Temper ice cream in a refrigerator for about 15 minutesbefore serving so that it reaches scooping consistency.


Yield: about 4 quarts



Reduce tropical apricot puree and sugar to taste for glaze.

Start with 50% puree / 50% sugar and@ add sugar to taste.