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Custard Apple Ice Cream

Ingredients
 

1 stephen ceideburg
400 ml custard apple flesh
200 ml cream
100 g caster sugar



 
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Preparation
 
Delicate in flavour, this ice-cream originates in the Caribbean. It
could hardly be simpler to make.

Puree 400 mL of custard apple flesh (you will need 2 medium to large
custard apples). Add 200 mL cream and 100 g caster sugar Stir well
then stir again from time to time until the sugar has dissolved. Pour
into an ice-cream maker and freeze. Or if you don t own this
appliance, pour the mixture into a metal freezing tray(s) and freeze,
stirring with a fork from time to time as an icy mush forms at the
edges.

When the whole mixture is a mush remove from the fridge, beat well and
freeze again until required. Soften in the body of the fridge for
15-20 minutes before serving.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,
5/25/93. Courtesy Mark Herron.

 

 
Servings:
6


 

 

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