BLACK SAPOTE ICE CREAM II

Ingredients:
This recipe is for a 2-quart ice cream freezer.

2 egg yolks
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.

RFCI Inc. Newsletter Jan. '88

DATE: September 1991

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