A raw vegan custard recipe featuring the tropical cherimoya accented with hint of pistachio.
- flesh of 1 ripe cherimoya (discard skin and seeds)
- ⅓ cup unsweetened vanilla almond milk
- dash of salt (I like mine at about ⅛ tsp, though I don’t typically measure)
- 2 tbsp chopped pistachios
- Blend all ingredients, except pistachios, into a smooth texture (only takes a few seconds).
- Transfer into a glass jar, and cover.
- Chill in the freezer for about an hour, stir in pistachios, and enjoy!