Title: Custard Apple Ice Cream [Soursop/cherimoya/bullocks He
Categories: Tropical Dessert
Yield: 6 Servings

2	lg	Custard apples
2		Limes, juice only
1	c	Thick cream
60	g	Caster sugar

Break the custard apples in half and scoop out the flesh, removing all the seeds. Place the flesh and the lime juice in a food processor or blender and blend to a fine puree. Transfer puree to a bowl and add cream and caster sugar. Stir until sugar is dissolved.

Freeze the ice cream mixture in an ice cream maker, according to manufacturer's instructions. Alternatively, pour the ice cream mixture into a freezer tray and cover with aluminium foil. Freeze until the ice cream is almost, but not quite, frozen.

Transfer the ice cream mixture to a chilled bowl and beat until it is smooth but not melting. Return the mixture to the tray, cover and freeze overnight.

Serves 6 - 8.

"A beautiful, creamy ice cream with a hint of lime. It has its own natural sugar."

from TROPICAL FRUITS - The Australian Kitchen Barbara Beckett

From: Kevin Jcjd Symons Date: 11-04-97 (18:31) The Once And Future Legend (1) Cooking

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