Custard Apple Ice Cream Recipe (2024)

FAQs

What are the ingredients of ice cream? ›

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers.

The custard that's in contact with the sides of the bowl freezes, while the paddle continuously scrapes it back into the middle. Depending on your machine and how chilled the custard was initially, the ice cream should take 15 to 20 minutes to thicken up. Start checking it after 10 to 12 minutes.

Custard apples are ripe when their flesh is soft. Their skin and seeds are inedible. Cut in half, scoop out the flesh and discard the seeds. Use the flesh raw in fruit salads, ice creams, milk shakes and yoghurt drinks.

Custard apple requires warm and humid tropical climate, with mild winters. The optimum temperature requirement is 20 to 35oC. It can be successfully cultivated from sea level to even 1000M above MSL. A well drained soil is ideal for the crop.

Some of the most common ingredients in ice cream include ice crystals, air, fat globules, sugar (sucrose), and flavoring agents (such as vanillin).

Making your own custard base for the ice cream is very satisfying and the end result is really spectacular. However, if you want a quick ice cream that's ready in no time, then use 2 x 500g cartons of ready-made fresh vanilla custard.

Varying Your Cooking Time or Preparation Method

If you've tried a few recipes and your custard is still runny, thicken your custard by increasing the stovetop cooking time (instead of adding a thickening agent). Follow your recipe stovetop cooking time, right up until the custard starts bubbling.

Choose fruit that is pale green and firmer. Avoid small (under 300g) and dark green (immature) fruit. Ripe custard apples will give slightly under pressure when squeezed, similar to an avocado. Custard apples have a fragile exterior, so a couple of spots or blemishes on the skin are normal.

Infection begins at blossom-end of the fruit and later spreads on entire fruit surface, affected fruits shrivel and they may cling to the tree or fall down. Necrotic spots of 2-10 mm in diameter appear on unripe fruits which turn into dark brown to black spots. These spots coalesce later and cover entire fruit.

Why is my custard apple red? ›

Tough, thin skin may be yellow to brown to red when ripe. Flesh is thick creamy-white and custard-like. Red fruits sometimes have pink flesh or red lines running through the flesh. Skin gives the appearance of having overlapping scales or knobby warts.

To ripen the custard apple, leave it out at room temperature in a fruit bowl or on the bench. If you need it faster, just pop it into a paper bag with a banana for 24 hours and it'll ripen quickly. Store a ripe custard apple in the refrigerator.

Scoop out the pale flesh with a spoon.

The flesh closest to the skin tends to be a little more bitter than the rest, so avoid scooping too deep if you'd prefer to savor the sweetest part of the fruit. Unlike regular apples, custard apples should always be eaten without the skin.

However, cherimoya contains small amounts of toxic compounds — especially in the skin and seeds. To consume cherimoya safely, first peel off the skin and remove the seeds. This unique fruit can be a great addition to a nutrient-dense, balanced diet.

The pulp or flesh can be incorporated into baked dishes – think custard apple muffins or custard apple crumbles (yum!) – and can be served with ricotta, honey, or ice-cream. Custard apples are a great substitute for regular types of apples in your favourite recipe.