Cherimoya Ice Cream - Custard Apple Ice Cream
This tropical fruit known as the "ice cream fruit", also known as Custard Apple Ice Cream, is easy to make at home with this No Churn Ice Cream method.
Servings: 8 people
Calories: 274kcal
Ingredients
- ¾ cup sugar
- 4 egg yolks
- 1 cup cherimoya fruit pulp
- 1 cup heavy cream
- 1 cup evaporated milk
Instructions
- 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.
Notes
Cherimoya is also known as Custard Apple or Sitaphal.
Nutrition
Calories: 274kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 148mg | Sodium: 50mg | Potassium: 129mg | Sugar: 22g | Vitamin A: 644IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 1mg
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