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Cherimoya Ice Cream
“You can’t judge a book by its cover.” Mark Twain described the cherimoya as “deliciousness itself” and as anyone who has ever tasted this fruit can attest, words can hardly even begin to describe its unique flavor. Also called a “custard apple”, this large, tropical fruit tastes like a delicate combination of pineapple, papaya, and banana. An irregular oval in shape, the cherimoya has a leathery green skin with a scaly pattern. The flesh, peppered with large, black seeds, is cream colored and the texture of firm custard when completely ripe. Grown in most tropical areas around the world, including southern California.
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- 2 cups Cherimoya, peeled and seeded
- 1 1/2 cups Granulated Sugar
- 2 cups Whipping Cream (not whipped)
- 2/3 cups Orange Juice
- 2 Eggs
- 1 tsp. Vanilla
- Heat whipping cream to a scald in a medium sauce pan with a heavy gauge bottom.
- In a separate bowl, beat eggs and sugar together.
- Add ½ cup of the scalded cream to the egg mixture and beat in, then return tempered mixture to the scalded cream and cook while stirring over medium heat until the mixture slightly thickens.
- Remove mixture from the heat and cool.
- Blend in cherimoya & orange juice with the cooked and cooled whipping cream & egg mixture.
- Add vanilla and pour all in ice cream maker ½ gallon or larger (hand crank or electric).
- Process until frozen.
- Makes about 7 cups ice cream.
Nino Salvaggio http://www.ninosalvaggio.com/