Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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