Cherimoya Ice Cream
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 manufacturerfs 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.