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Community Corner

Recipe: A Healthier Take on Ice Cream

Forget Ben & Jerry's, the sweetest ingredient for homemade ice cream can be found at the local farmer's market.

June gloom may be in full effect, but that doesn’t mean that we can’t enjoy the sweet parts of summer. And nothing is more synonymous with summer than ice cream. But while some people opt for the standard chocolate or vanilla, real ice cream connoisseurs are willing to experiment. That’s where this week’s Market Fresh find comes into play: the cherimoya fruit.

The cherimoya fruit is one of the sweetest fruits available, and has its peak season from December through the early summer months. Green on the outside and white on the inside, this fruit has a soft texture that some would compare to sherbet. This makes it the perfect fruit for your own ice cream concoction.

Pick up a few cherimoyas at the Heritage Family Farm stand at the (the softness lets you know that it is ripe) and try our easy but tasty cherimoya ice cream recipe. This recipe makes 2 quarts, enough to last quite a while, but can be adjusted as needed.

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Ingredients:

  • 3 pounds ripe cherimoya
  • ¾ cup granulated sugar
  • 2 tablespoons fresh lime juice
  • 1 cup whipping cream
  • ½ cup water

Instructions:

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  1. Cut the cherimoya in half and remove the seeds. Scoop out the creamy insides into a bowl. Do not use the skin.
  2. Place all the ingredients in a blender until blended to an even consistency.
  3. Transfer to a container and place in the freezer until frozen.

Cherimoya is best used as a dessert fruit. In addition to being whipped into an ice cream, it can be blended for smoothies, used in fruit salads, or used as a pie filling.

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