Last Updated on July 1, 2020 by Chef Mireille
Cherimoya Ice Cream
This tropical fruit often called the “ice cream fruit” is creamy and luscious. AKA as Custard Apple, this no churn ice cream is a must make flavor.
Are you an adventurous foodie and trying to teach your kids to be the same?
Do you go perusing your city in search of strange and exotic ingredients? When you see unique ingredients do you buy them without knowing how to utilize them just because you don’t know when or if you will find it again?
When you travel, do you make it a point to only eat local food?
If you do, you’ve come to the right place. Every recipe I transport you to another corner of the globe and help you to utilize every ingredient you find!
Often called the “ice cream fruit”, if you haven’t tried it yet, Cherimoya or Custard Apple should be on the top of your culinary bucket list. It’s sweet, creamy, custard like flesh makes it perfect for ice cream.
In fact, when ripe, the flesh has an almost ice cream consistency all on its own. Add any combination of milk, cream and eggs – it’s even more creamy and luscious!
Where can I get cherimoya in the United States?
Unless you live in a state with tropical climates like Florida or southern California, you most likely will not be able to get the fresh fruit. However, it is available frozen in many Latin supermarkets like Mi Tierra here in NYC or supermarkets with a good selection of International food products.
You may have seen frozen cherimoya and just walked right by it because you thought I don’t know what to do with cherimoya. Well I’m here to help you figure out what to make with cherimoya so the next time you see it, your bring a pack home instead of walking right by it!
You may also be able to find cherimoya in different forms like cherimoya powder in health food and organic stores.
Even if you can only get the dehydrated cherimoya powder, it is great to include in smoothies for not only amazing flavor but a boatload of health benefits.
You can often find canned custard apple in Asian markets.
What is Cherimoya?
If your first experience with this fruit was in a Spanish speaking country like it was with me, then you know it as cherimoya. However, most of the rest of the English speaking world refers to it as custard apple or in India it is known as sitaphal. Sitaphal Ice Cream is one of the most popular ice cream flavors in India!
My first experience eating custard apple was a visit to Costa Rica many years ago. This is a popular fruit in South America, the Caribbean, Africa and South Asia.
At my favorite Peruvian restaurant here in NYC, the two flavors of ice cream they offer are Lucuma and Cherimoya. Maybe you can’t get to visit Urubamba, but I can definitely teach you how to end your Peruvian meals with Peruvian desserts.
As in any plant food, custard apple has a ton of health benefits, so why should you start adding cherimoya into your smoothies?
Custard Apple Health Benefits
- High in Vitamin A & Vitamin C
- High in Pottasium & Magnesium
- Helps control high blood pressure
Custard Apple is the most popular smoothie flavor in Sri Lankan restaurants, so you might want to try it at one of those first!
I know you want to try this soon!
With it being the middle of summer, it is definitely Ice Cream Season. You might want to check out some of my other recipes for Ice Cream and other refreshing summer treats!
Ice Cream Recipes & Summer Coolers
- Strawberry Hibiscus Ice Cream
- Lucuma Ice Cream
- Purple Yam – Ube Ice Cream
- Lemongrass Ice Cream
- Rhubarb Lavender Iced Tea
- Homemade Lychee Juice
- Mint Cooler
- Strawberry Basil Cremolata
- Watermelon Sangria Popsicles
- Come y Bebe – Tropical Fruit Punch
Whether you call it Cherimoya Ice Cream, Helado de Cherimoya or Custard Apple Ice Cream or Sitaphal Ice Cream, it’s just as delicious!
Cherimoya Ice Cream – Custard Apple Ice Cream
- ¾ cup sugar
- 4 egg yolks
- 1 cup cherimoya fruit pulp
- 1 cup heavy cream
- 1 cup evaporated milk
- In a bowl, beat sugar and egg yolks until light and voluminous, about 10 minutes by hand with a whisk or 5 minutes, using an electric mixer.
- In a small bowl, whisk together the cherimoya and the heavy cream.
- Heat evaporated milk in a saucepan, but do not boil.
- VERY SLOWLY, add the heated milk to the egg combination, mixing constantly. If you add the warm milk too quickly, the eggs will scramble.
- Add cherimoya cream combination and mix until thoroughly combined.
- Transfer to a freezer safe container.
- Transfer to freezer and stir once every hour for the first four hours.
- Continue to freeze overnight.
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