Ingredients
500g cherimoya, peeled and seeded
2 egg whites
125ml sugar
half a lemon
2–3 Tbsp cream
500g cherimoya, peeled and seeded
2 egg whites
125ml sugar
half a lemon
2–3 Tbsp cream
Put egg whites in a bowl over a pan of hot water (or in a double boiler) and beat until fluffy, add sugar and beat again until mixture is lukewarm with a texture of lightly whipped cream. Leave to cool. Blend the cherimoya and lemon juice well, then add cream and blend again. Fold in meringue mix then pour into an ice-cream container. When half-set, beat the mix again to make sure it’s freezing evenly.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!
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