Custard Apple Ice Cream

c
@cocinero44

A fruit with white pulp, refreshing and highly aromatic, the cherimoya is an ingredient used in countless desserts in Peruvian cuisine. Thanks to its flavor and color, cherimoya is often used to prepare ice creams, like the one we’re sharing with you today—a simple and practical recipe to enjoy all...

Custard Apple Ice Cream recipe
Prep Time
30min
Cook Time
10min
Total Time
40min

Ingredients

8 Servings
(1 serving = 1 portion of ice cream)
  • medium cherimoyas, seeded
    medium cherimoyas, seeded
    8
  • milk
    milk
    1L
  • eggs
    eggs
    12
  • sugar
    sugar
    1 1/3cups
  • gelatin (unflavored)
    gelatin (unflavored)
    40g

How to make Custard Apple Ice Cream

Prepare the syrup

  1. Step 1

    In a saucepan, combine the sugar with enough water to cover it. Heat over medium heat until the syrup reaches a medium consistency.

Make the meringue

  1. Step 1

    In a bowl, beat the egg whites and gradually add the syrup in a thin stream while continuing to beat, until a meringue forms.

Prepare the cherimoya purée

  1. Step 1

    Peel the cherimoyas, remove the seeds, and mash the pulp into a purée.

Combine ingredients

  1. Step 1

    Add the cherimoya purée, milk, and gelatin (dissolved in a small amount of water) to the meringue. Mix well and beat until a light, airy foam forms.

Freeze

  1. Step 1

    Pour the mixture into a metal container and place it in the freezer. After one hour, remove it, beat the mixture again, and return it to the freezer.

  2. Step 2

    Repeat this process one more time to prevent crystallization.

Final freezing

  1. Step 1

    Leave the mixture in the freezer until it solidifies into ice cream.

Nutrition (per serving)

Calories

211.6kcal (10.58%)

Protein

4.8g (9.7%)

Carbs

34.1g (12.4%)

Sugars

34.1g (68.2%)

Healthy Fat

1.6g

Unhealthy Fat

3.1g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the gelatin is fully dissolved in water before adding it to the mixture to avoid lumps.

  2. For a smoother texture, strain the cherimoya purée to remove any fibrous bits.

  3. Use a metal container for freezing as it helps the mixture freeze more evenly.

FAQS

  1. Can I use a different fruit instead of cherimoya?

    Yes, you can substitute cherimoya with other fruits like mango or banana, but the flavor will differ.

  2. How long does the ice cream take to freeze completely?

    It typically takes about 4-6 hours to freeze completely, depending on your freezer's temperature.

  3. Can I use a store-bought meringue instead of making it from scratch?

    It's best to make the meringue fresh for this recipe, as it ensures the right texture and consistency.

  4. What can I use if I don’t have unflavored gelatin?

    You can use agar-agar as a vegetarian substitute, but the texture may vary slightly.

  5. How should I store leftover ice cream?

    Store leftover ice cream in an airtight container in the freezer to prevent it from absorbing other odors.

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