Recipe - Custard Apple Ice-Cream

Stephen Ceideburg
400 ml Custard apple flesh
200 ml Cream
100 g Caster sugar

Delicate in flavour, this icecream 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
icecream 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 1520
minutes before serving.

Posted by Stephen Ceideburg

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini