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Category: Desserts

Cherimoya gelato

Cherimoya gelato
Stefano Paltera / For The Times

LEO BULGARINI is a little obsessed with gelato. The Rome-born ex-sommelier and his wife, Elizabeth Foldi, spent two years scouring villages throughout Italy seeking those who still made gelato the old way, using not pastes and premade bases, but fresh ... Read more

Total time: About 1 1/2 hours plus freezing time | Serves 10
Note: From Leo Bulgarini, of Bulgarini Gelato. Have an ice bath ready for the custard. The same basic recipe may be used for peach gelato -- just use 2 cups chopped peaches and puree them with the juice of one-fourth lemon.
  • About 2 cups chopped cherimoya
  • 3/4 cup sugar
  • 4 egg yolks
  • 4 cups whole milk

Step 1In a blender or food processor, puree the cherimoya until smooth and set aside.

Step 2In a large saucepan, mix the sugar, egg yolks and milk together over medium-high heat, stirring constantly. Do not boil.

Step 3After about 30 minutes on the stove (the mixture will have thickened into a custard while simmering), remove the pan from the heat and pour the mixture through a cheesecloth into a bowl set into an ice bath. Stir as the mixture cools.

Step 4When the custard has cooled to 40 degrees, take it out of the ice bath and blend it in a blender with the cherimoya puree. You may do this in batches if your blender is small.

Step 5Freeze in an ice cream maker according to the manufacturer's instructions. Spread it evenly into a container with a lid, cover the surface of the ice cream with plastic wrap and then the lid and freeze it for at least 5 hours, or overnight. Makes 5 cups.

Each serving:
172 calories; 5 grams protein; 28 grams carbohydrates; 1 gram fiber; 5 grams fat; 3 grams saturated fat; 92 mg. cholesterol; 44 mg. sodium.
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