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Cherimoya gelato

Time 1 hour 30 minutes
Yields Serves 10
Cherimoya gelato
(Stefano Paltera / For The Times)
1

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

2

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

3

After 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.

4

When 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.

5

Freeze 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.

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.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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