Jaboticaba Ice-Cream

From Glenn Tankards's "Tropical Fruit"

• Ready In: 27 hrs
• Yields: 1 batch

Ingredients

• 1 1⁄2-2  kg  jaboticabas (need 3 cups juice)
• 700  g sugar
• 2  liters milk

Directions

1. To obtain juice, crush the fruit in a saucepan and add enough water to just cover the fruit.
2. Bring to a boil and then turn the heat down to a simmer.
3. Simmer until tender.
4. Leave overnight.
5. Wash fruit the following day and bring to a boil again.
6. Place in a straining bag and drain overnight.
7. Add sugar to juice and stir until dissolved.
8. Stir juice into milk slowly and freeze.