Cherimoya Ice Cream Recipes

CHERIMOYA ICE CREAM

Cherimoya Ice cream image

Custard apple, soursop, cherimoya, bullocks heart... Make sure you pick firm green ones with no black spots and keep it in the fridge until fully ripe. This fruit is fragile so handle with care. Cooking time is freezing time.

Provided by Missy Wombat

Categories Frozen Desserts

Time 12h20m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

2 large custard apples
2 limes, juice of
1 cup heavy cream
60 g caster sugar

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.

Nutrition Facts : Calories 215.5, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 16, Carbohydrate 21.9, Fiber 1.8, Sugar 17.6, Protein 1.1

CHERIMOYA PARFAIT

Cherimoya Parfait image

Cherimoyas, also known as custard apples and sometimes as sweetsops, can be used the same way as such fruits as peaches, berries, plums and nectarines. Pureed, they are delicious in mousses, sorbets, ice creams, tarts, and custards. But they do not take well to cooking; their sweetness seems to dissipate with the heat. When purchasing cherimoyas, look for slightly soft, dull-green fruit that is beginning to brown, but avoid those that are bruised and mushy. To ripen, keep at room temperature for a few days, then refrigerate.

Provided by Marian Burros

Categories dessert

Time 10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup heavy cream
1 cup sour cream
2 tablespoons orange juice
2 teaspoons lemon juice
4 teaspoons grated orange rind
1/2 teaspoon vanilla
1/4 cup sugar
1/2 cup cherimoya puree
2 cups cherimoya chunks

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.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 38 milligrams, Sugar 20 grams

CHERIMOYA ICE

Cherimoya Ice image

Number Of Ingredients 4

Ingredients

1 , large ripe cherimoya, (about 3/4 pound)
1/2 cup sugar
1/2 cup water
2 tablespoons frozen pineapple juice concentrate or orange juice

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.

Nutrition Facts : Nutritional Facts Serves

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