Step 1

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.

Step 2

In a small bowl, whisk together the cherimoya and the heavy cream.

Step 3

Heat evaporated milk in a saucepan, but do not boil.

Step 4

VERY SLOWLY, add the heated milk to the egg combination, mixing constantly. If you add the warm milk too quickly, the eggs will scramble.

Step 5

Add cherimoya cream combination and mix until thoroughly combined.

Step 6

Transfer to a freezer safe container.

Step 7

Transfer to freezer and stir once every hour for the first four hours.

Step 8

Continue to freeze overnight.