Sapodilla Ice Cream

1. Soften ice cream at room temperature and then blend with 2/3 cup of sapodilla pulp.

2. Mix in the remaining fruit pulp and freeze.

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Nutrient	Quantity
Total fats	2.651 g
Protein	1.0604 g
Carbohydrates	48.1036 g
Energy	200.03 kCal
Water	187.98 g
Aspartic acid	0.0771 g
Calcium, Ca	50.61 mg
Fiber, total dietary	12.773 g
Niacin	0.482 mg
Vitamin A, RAE	7.23 g
Arginine	0.041 g
Riboflavin	0.0482 mg
Glutamic acid	0.0916 g
Sodium, Na	28.92 mg
Total lipid (fat)	2.651 g
Proline	0.0868 g
Fatty acids, total saturated 16:0	0.241 g
Serine	0.0434 g
Fatty acids, total saturated 18:0	0.2265 g
Vitamin B-6	0.0892 mg
Selenium, Se	1.446 g
Ash	1.205 g
Fatty acids, total saturated 18:1 undifferentiated	1.2556 g
Pantothenic acid	0.6073 mg
Phenylalanine	0.0313 g
Copper, Cu	0.2073 mg
Methionine	0.0072 g
Iron, Fe	1.928 mg
Carbohydrate, by difference	48.1036 g
Phosphorus, P	28.92 mg
Folate, total	33.74 g
Alanine	0.0337 g
Valine	0.0386 g
Fatty acids, total saturated 18:2 undifferentiated	0.0265 g
Glycine	0.041 g
Zinc, Zn	0.241 mg
Isoleucine	0.0361 g
Fatty acids, total polyunsaturated	0.0265 g
Leucine	0.0578 g
Vitamin A, IU	144.6 IU
Folate, DFE	33.74 g
Tryptophan	0.012 g
Vitamin C, total ascorbic acid	35.427 mg
Tyrosine	0.0337 g
Fatty acids, total saturated	0.4675 g
Histidine	0.0386 g
Fatty acids, total monounsaturated	1.2556 g
Threonine	0.0289 g
Folate, food	33.74 g
Magnesium, Mg	28.92 mg
Lysine	0.094 g
Potassium, K	465.13 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Vanilla ice cream	2	0	0	0
sapodilla	1 cup	200.03	48.1036	2.651