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Yield:
1
Ingredients:
Instructions:
Instructions: In bowl, beat yolks, salt and 1/2 cup sugar until light and lemon- colored.
Gradually add cherimoya flesh. Add another cup sugar and beat until sugar dissolves. Blend in buttermilk. In another bowl (at least 3- quart size), beat whites to the soft peak stage and add remaining 1/2 cup sugar and beat until firm, but not dry. Gradually fold buttermilk mixture into whites. Pour into an ice cream maker (1-gallon or larger; hand-crank or electric). Process until frozen. Makes 2 1/2 quarts sherbet. Email this Recipe:
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