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1
Preparing the prickly pears: Cut a 1/2-inch slice off both ends of the prickly pears, then make a 1/2-inch-deep incision down one side, end to end.
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2
Carefully (remember, there are little stickers) peel off the rind, starting from your incision: The rind is thick and, if ripe, will easily peel away from the central core of fruit.
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3
Roughly chop the peeled prickly pears.
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4
The ice base: Place the fruit in a blender or food processor, add 1 cup water, the sugar and lime juice, and blend for several minutes, until the sugar is dissolved.
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5
Strain through a medium-mesh sieve; taste for sweetness and tartness, adding more sugar or lime juice as necessary.
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6
If time permits, chill thoroughly.
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7
Freezing the ice: Pour the mixture into the canister of your ice cream freezer and freeze according to the manufacturers directions.
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8
When the ice comes from the machine, it may be rather soft; for a firmer texture, let it ripen in your freezer for a couple of hours before serving.
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9
Traditional and Contemporary Variations
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Mango, peach, Nectarine or Cantaloupe Ice: Peel, pit and/or seed about 2 pounds (slightly more for cantaloupe) fruit, to yield 2 cups of fruit pulp.
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Puree with 1 1/2 cups water, 3/4 to 1 cup sugar, and lime juice to taste.
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12
Freeze according to the manufacturers directions.
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13
A tablespoon or so of dark rum is a delicious addition.
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14
Strawberry, Blackberry, Boysenberry or Kiwi Ice: Puree 2 1/2 cups of packed-down fruit (hulled and halved strawberries, peeled and diced kiwi) with 1 cup water, 3/4 to 1 cup sugar and about 2 1/2 tablespoons fresh lime juice.
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Freeze according to the manufacturers directions.
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16
A tablespoon or so of Triple Sec or Cointreau are good additions.
