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Cherimoya Ice |
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Serves: 4
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(Nieve de Cherimoya)
Category: Ice Creams
Cherimoyas, grown in Mexico's tropical zones, are large oval-shaped tropical fruits with a rich exotic taste reminiscent of pineapple, banana, and papaya. The fruit has a leathery green skin with overlapping indentations somewhat like thumbprints. The flesh is creamy white, with a texture like firm custard, somewhat like a soft pear, but smoother. The center is full of shiny black seeds. Ripe cherimoyas will give when pressed gently. Underripe fruit will ripen at room temperature. The fruit makes a wonderfully refreshing ice and is one of dozens of flavors to choose from in Mexico's many ice cream stands or shops.
1 large ripe cherimoya (about 3/4 pound)
1/2 cup sugar
1/2 cup water
2 tablespoons frozen pineapple juice concentrate or orange juice
1. Cut the cherimoya lengthwise into quarters. Peel the quarters and scoop out the seeds. Chop the fruit medium-fine. There should be about 1 1/3 cups.
2. In a small saucepan, mix the sugar and water. Bring to a boil and cook until reduced to 1/2 cup, 4 to 5 minutes. Cool completely.
3. Put the cherimoya and pineapple or orange juice into a blender and purée. When the sugar syrup is cool, add to the blender and mix briefly. Transfer the mixture to an ice cream machine and freeze, following the manufacturer's directions. To serve, let stand at room temperature to soften slightly.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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