Cherimoya Ice Recipes

CHERIMOYA PARFAIT

Steps:

• Beat the heavy cream with the sour cream to a froth. Add the orange and lemon juices, orange rind, vanilla and sugar and beat until stiff. Blend in the cherimoya puree.
• Put half the cherimoya chunks, in equal portions, into eight parfait glasses. Spoon half the whipped mixture, in equal portions, over the chunks. Repeat with the remaining chunks and cream. Chill if desired.

CHERIMOYA ICE

Steps:

• 1. Cut the cherimoya lengthwise into quarters. Peel the quarters and scoop out the seeds. Chop the fruit medium-fine. There should be about 1 1/3 cups. 2. In a small saucepan, mix the sugar and water. Bring to a boil and cook until reduced to 1/2 cup, 4 to 5 minutes. Cool completely. 3. Put the cherimoya and pineapple or orange juice into a blender and purée. When the sugar syrup is cool, add to the blender and mix briefly. Transfer the mixture to an ice cream machine and freeze, following the manufacturer's directions. To serve, let stand at room temperature to soften slightly.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHERIMOYA ICE CREAM

Steps:

• Break the custard apples in half and scoop out the flesh.
• Remove all of the seeds.
• Blend the flesh and lime juice together in a blender until a fine puree is produced.
• Transfer to a bowl and add the cream and caster sugar.
• Stir until the sugar is dissolved.
• Pour the ice cream mixture into a freezer tray and cover with aluminium foil.
• Freeze until the icecream is almost frozen.
• Transfer the ice cream mixture to a chilled bowl and beat until smooth but not melting.
• return to the tray, cover and freeze overnight.
• The freezing step can be replaced by using an ice cream maker as per the manufacturer's instructions.