Desserts: Chirimoya Ice Cream

Ingredients

• 1 large cherimoya
• ½ lemon
• 2 cans of evaporated milk
• ¾ cup of sugar

Preparation

Chill the cans of evaporated milk in the top part of the fridge overnight. Wash and peel the cherimoya, removing the seeds. Mash the pulp and add lemon juice to prevent it from darkening. Set aside. Beat the chilled milk until it thickens. While beating, gradually add the sugar. Add the cherimoya pulp and mix well. Freeze until it begins to set. Once it gains some consistency, remove it and beat again for a few minutes. Return it to the freezer until ready to serve. Garnish with fresh mint leaves.