Custard Apple Ice Cream

Name: Custard Apple Ice Cream
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 350 g ripe custard apple pulp; 300 ml thickened cream; 250 ml full-cream milk; 110 g caster sugar; 4 Egg yolks; 1 tbsp fresh lime juice; 1 tsp Vanilla extract; 1 pinch sea salt

Silky homemade ice cream capturing the delicate, tropical sweetness and floral aroma of ripe Queensland custard apples.

🇦🇺Australia· Queensland

Prep: 25 min
Cook: 15 min
Total: 40 min
Servings: 6
Difficulty: Medium
Calories: 310 kcal

Ingredients

0 of 8 gathered

Servings

350 g ripe custard apple pulp — deseeded and flesh scooped out
300 ml thickened cream — chilled
250 ml full-cream milk — fresh
110 g caster sugar — fine white sugar
4 Egg yolks — from large eggs at room temperature
1 tbsp fresh lime juice — to balance sweetness and prevent browning
1 tsp Vanilla extract — pure vanilla
1 pinch sea salt — fine salt

Equipment

•Medium saucepan
•Whisk
•Blender
•Wooden spoon
•Ice cream maker
•Freezer-safe container

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 19 g
carbs: 32 g
fibre: 2 g
protein: 5 g
calories: 310 kcal

Instructions

1
Blend the deseeded custard apple pulp and fresh lime juice together until completely smooth.
2
Heat the milk and thickened cream in a saucepan over medium heat until steaming gently.
3
Whisk the egg yolks and caster sugar in a bowl until pale and thick.
4
Slowly pour half the warm milk mixture into the egg yolks while whisking constantly.
5
Pour the egg mixture back into the saucepan over low heat.
6
Stir continuously with a wooden spoon until the custard thickens and coats the spoon back.
7
Remove the custard from heat, stir in the vanilla extract and salt, then cool completely in the fridge.
8
Whisk the pureed custard apple into the thoroughly chilled custard base until smooth.
9
Pour into an ice cream maker and churn according to machine instructions until soft-set.
10
Transfer the ice cream to a chilled container and freeze for four hours until firm.

Chef's tips

Custard apple seeds are toxic and must be discarded thoroughly before blending. The touch of lime juice prevents the delicate white pulp from oxidising and discolouring. For best results, use very soft, ripe custard apples that yield easily to gentle thumb pressure.

Ingredient substitutions

thickened cream → pure cream or double cream
caster sugar → raw sugar ground finely in a spice grinder

Storage

Store in an airtight container in the freezer for up to one month, placing baking paper against the surface to prevent ice crystals.

Reheating

Stand at room temperature for five to ten minutes before scooping to allow the texture to soften slightly.

Common mistakes to avoid

•Leaving toxic seeds in the pulp during preparation.
•Overheating the egg custard base on the stovetop, causing it to scramble.
•Adding warm puree to the custard base before cooling, which degrades churn texture.

Serving suggestions

Scoop into chilled glass bowls alongside crisp passionfruit wafers.Serve with fresh Queensland mango slices and crushed macadamias.Enjoy as a simple palate cleanser after a warm-weather meal.