BLACK SAPOTE ICE CREAM II
Ingredients:
This recipe is for a 2-quart ice cream freezer.
1 cup sugar
½ cup evaporated milk
2 cups black sapote pulp, seeds removed
pinch of salt
1 Tbl vanilla or 2 tsp vanilla plus 1 tsp almond extract
light cream
Method:
Blend/whip egg yolks until they are lemon-colored, blend in sugar and blend in evaporated milk.
Add black sapote pulp (right from the fruit), and a dash of salt - this helps it freeze better, and vanilla.
Pour your mixture into the canister and fill to canister line with light cream.
Freeze and enjoy.
DATE: September 1991
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