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 through with 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 until cold.

Freeze in an ice cream maker following the manufacturer’s instructions.

Temper ice cream in a refrigerator for about 15 minutes before 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.