Lilikoi Ice Cream Just got back to Texas after 5 weeks in Maui, and one of the things I miss the most is definitely the abundance of fruit everywhere on the island. Bananas, coconuts, guava, papaya, lilikoi, and all of the citrus right now! There is so much that you can smell it fermenting when you drive down the road, and what is amazing that most of it literally grows in your front yard. We stumbled upon a hilarious "Donvier" ice cream maker in my Dad's kitchen from about 1990 and decided to take some of the fruit from our land and make dessert! We used fresh Hana, Maui eggs from a stand down the road, local dairy, sugar, and Hawaiian Salt in our base recipe which we borrowed here from Melissa Clark. To this base we simply added lilikoi juice that had been strained from it's seeds and slightly sweetened with raw Maui honey. After making this ice cream a few times my advice would definitely be to allow your base to simmer until truly custardy, and also to chill your fruit juice before adding to your base! The ice cream was creamy and rich, yet perfectly tart and slightly sweet from the lilikoi.