Jaboticaba Ice-Cream - cooking recipe

Ingredients

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

Preparation

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