The cherimoya is sometimes called a custard-apple, a reference to the creamy texture of its flesh.
4 medium cherimoyas, peeled and seeded
3 cups orange juice
2 small cones (about 2 oz.) piloncillo (Mexican brown sugar)
1 cup water
1 tsp. minced jalapeño
1 cup crushed ice
Combine all ingredients in a blender and puree until smooth.