1 cup milk
1 cup loquat purée
2 cups heavy cream
1/2 cup sugar
8 egg yolks
1 shot of Bermuda Gold liqueur
Place purée and milk in a saucepan and heat to the scalding point. Whip egg yolks and sugar until fluffy. Gradually add to the milk mixture, while whisking rapidly.
Heat mixture over simmering water, stirring constantly with a whisk or wooden spoon, until it is thick enough to coat the spoon. Remove from heat and stir in heavy cream. Let the mixture cool slightly to room temperature, then cover and refrigerate until thoroughly chilled.
Add Bermuda Gold, then process in ice cream maker according to manufacturer’s directions. Freeze for at least 12 hours before serving.
Use one cup of sugar per pound of washed and seeded loquats. Boil until fruit is cooked, then strain. Place in containers and freeze for use year-round.