7.5oz(1 cup) granulated sugar (you can use sugar substitutes but the ice cream will lose its creaminess and become very icy and hard)
Instructions
In a large sauce pan, bring the half and half and salt to a boil. Watch it carefully so it doesn't boil over, and let it boil until it has reduced by 25%. When finished, it should weigh 18 oz (2.25 liquid cups).
Strain through a fine mesh strainer into a large metal bowl placed on top of an ice bath and stir occasionally until it's cool.
Meanwhile, bring the puree, orange juice, orange zest, lemon juice, corn starch and sugar to a boil, whisking constantly.
Allow the puree to boil for about 10 seconds, whisking constantly, to cook off any starchy taste and to let the mixture thicken.
Strain through a fine mesh strainer into the same bowl that the half and half is in.
Stir the mixture together until very cold, about 45 degrees F. If needed, add more ice to the ice bath.
Cover and refrigerate the mixture for about an hour, or until the temperature is about 38 F.
When chilled, strain the mixture once more through a fine mesh strainer and churn in an ice cream maker according to the manufacturer's instructions.
When the ice cream is the consistency of soft-serve, pack into a quart sized container and press plastic wrap onto the surface of the ice cream. (This will help prevent ice crystals from forming.)
Put a lid on your container and freeze for at least 4 hours before serving.
Notes
To make Kiwano puree: Cut Kiwano in half lengthwise and scoop out all flesh, including the seeds. Place the flesh into a high speed blender or food processor. Run on high for about 1 minute, then push through a fine mesh strainer to remove most of the ground up seeds.