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    You are in: Home / Australian / Cherimoya Ice cream Recipe
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    Cherimoya Ice cream

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 20 mins

    20 mins

    12 hrs

    Missy Wombat's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Break the custard apples in half and scoop out the flesh.
    2. 2
      Remove all of the seeds.
    3. 3
      Blend the flesh and lime juice together in a blender until a fine puree is produced.
    4. 4
      Transfer to a bowl and add the cream and caster sugar.
    5. 5
      Stir until the sugar is dissolved.
    6. 6
      Pour the ice cream mixture into a freezer tray and cover with aluminium foil.
    7. 7
      Freeze until the icecream is almost frozen.
    8. 8
      Transfer the ice cream mixture to a chilled bowl and beat until smooth but not melting.
    9. 9
      return to the tray, cover and freeze overnight.
    10. 10
      The freezing step can be replaced by using an ice cream maker as per the manufacturer's instructions.

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    Nutritional Facts for Cherimoya Ice cream

    Serving Size: 1 (104 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 215.4
     
    Calories from Fat 133
    61%
    Total Fat 14.8 g
    22%
    Saturated Fat 9.1 g
    45%
    Cholesterol 54.3 mg
    18%
    Sodium 16.0 mg
    0%
    Total Carbohydrate 21.9 g
    7%
    Dietary Fiber 1.7 g
    7%
    Sugars 17.5 g
    70%
    Protein 1.0 g
    2%

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