Easy Cherimoya Ice Cream
A cherimoya is the ultimate dessert fruit and holds its own in the sweet department. See more info on the succulent early summer fruit here. An ice cream maker isn’t needed for the recipe below.
- 2 large, fleshy, ripe cherimoyas
- 2 limes, juice of
- 1 cup heavy cream
- 5 tablespoons light brown sugar
Scoop out the flesh and remove all seeds.
In a blender, mix the flesh and lime juice together until a fine puree comes together.
Transfer to a bowl, whisk in the cream and sugar.
Stir until the sugar is dissolved.
Pour the ice cream mixture into a freezer tray, cover with aluminum foil.
Freeze until the ice cream is almost frozen (less than an hour).
Transfer the ice cream mixture to a chilled bowl and beat until just smooth.
Place in Tupperware, freeze overnight.
*The freezing steps can be replaced by using an ice cream maker per the maker’s instructions.
*Just like avocados, cherimoyas are ripe when they give to the pressure of touch. They also can turn a tad brown and ugly-ish. Don’t let this deter you.
Easier Cherimoya ice Cream
Since the fruit already has a creamy custard-meets-sherbet flesh, just its pure insides can be whipped into dessert. Properly de-seeded, scooped out, thrown in the food processor until it becomes a paste, and stored in an airtight Tupperware in the freezer, untainted cherimoya is a lovely treat. Once frozen, eat just like you would any ice cream. It’s that good.