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In a bowl, beat sugar and egg yolks until light and voluminous, about 10 minutes by hand with a whisk or 5 minutes, using an electric mixer.
In a small bowl, whisk together the cherimoya and the heavy cream.
Heat evaporated milk in a saucepan, but do not boil.
VERY SLOWLY, add the heated milk to the egg combination, mixing constantly. If you add the warm milk too quickly, the eggs will scramble.
Add cherimoya cream combination and mix until thoroughly combined.
Transfer to a freezer safe container.
Transfer to freezer and stir once every hour for the first four hours.
Continue to freeze overnight.