in Dessert Recipes

Cherimoya cherry ice cream with coconut milk

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Ingredients for 4 servings:

  • 130 g coconut milk, thick
  • 1 handful of cherries from the jar, preferably not chopped
  • 40 g sugar
  • 5 tbsp cherry juice
  • 1 tbsp lime juice, fresh
  • ½ piece(s) cherimoya(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel and pit the cherimoya. Puree the fruit. Blend everything except the cherries thoroughly until the sugar has dissolved. Stir in the cherries and fill ice cream molds. Freeze for 10 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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