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Mexican · Dessert
Helado de Chicozapote
A chunky, malty sapodilla ice: two thirds of the fruit puréed, one third left in pieces, lightened with lime, a little brown sugar and, if you like, whipped egg white or crème fraîche. Ripened in the freezer overnight.
- YieldMakes about 2 cups
- Hands-on40 min
- Total4 h 59 min
- Difficulty
Ingredients
- 680 gripe chicozapotes (sapodilla), about 6; wiped with a damp cloth
- 2 tbsplight brown sugar
- 120 mlwater
- 1 tbspfresh lime juice
- 1egg white, beaten until frothy; use pasteurised if you preferoptional
- 3 tbspcrème fraîche, optional; can be used with or instead of the egg whiteoptional
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