Cherimoya and Almond Butter Swirl Ice Cream
Cherimoya is an unusual green fruit with a custard-like interior. Though you’ll detect hints of banana, pineapple, and even kiwi, its flavor is truly like nothing else. Given its luscious texture, we had a suspicion it would make an awesome ice cream, and it turns out that we were right! The almond butter swirl adds a nice crunchy texture to the creamy base. If you prefer a more uniform distribution of crunchy bits, simply blend the ice cream a little longer after adding the nut butter.
2 pounds ripe cherimoya (about 4 medium cherimoya)
3 tablespoons lime juice (about 2 medium limes)
1 13.5-ounce can full fat coconut milk
3 medium egg yolks
¼ cup plus 3 tablespoons raw honey
¼ cup raw almond butter
1 tablespoon melted virgin coconut oil
1/8 teaspoon fine sea salt
- Cut the cherimoyas in half and, using a small spoon, scoop the flesh into a medium bowl. Using clean hands, remove all the seeds from the fruit and discard them. Transfer the fruit to a fine mesh strainer and let some of the juices drain; discard the juice. Measure out 2 packed cups of cherimoya and transfer it to a blender.
- To the blender, add the lime juice, coconut milk, egg yolks, and ¼ cup plus 2 tablespoons of the honey. Blend on high speed until smooth and creamy, 1 minute.
- Pour the custard into the frozen bowl of a 2-quart ice cream maker and process according to the manufacturer’s directions, or until it resembles a thick milkshake, 25 to 30 minutes.
- Meanwhile, place the remaining 1 tablespoon honey in a small bowl. Add the almond butter, coconut oil, and salt. Stir until well incorporated.
- During the last minute of processing, spoon the almond butter mixture into the ice cream and allow it to churn to your desired liking. Churning for a minute or more will result in a more uniform ice cream with a slight crunch, whereas churning 15 to 30 seconds will yield a chunkier effect with ribbons of almond butter swirled throughout.
- Turn off the ice cream maker and transfer the contents to an 8x10-inch glass casserole dish. Cover and freeze until hard, 2 to 3 hours.
- When ready to serve, remove the ice cream from the freezer and let it soften at room temperature for 5 to 10 minutes before scooping.
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