PLACE pulp, evaporated milk, sugar, salt, lime juice and zest in blender; cover. Blend for 30 seconds or until well mixed. Pour mixture into a bowl or container; cover. Refrigerate for at least 2 hours or until well chilled.
TRANSFER to ice cream machine container. Follow manufacturer's instructions for preparation.
Passion Fruit Ice Cream: Substitute tamarillo pulp with passion fruit pulp.
Mango Ice Cream: Substitute tamarillo pulp with mango pulp.
Andean Blackberry Ice Cream (pictured): Substitute tamarillo pulp with frozen Andean Blackberry pulp and add 1 tablespoon lemon juice instead of lime juice. If desired, add 1/2 teaspoon lemon zest.
Coconut Ice Cream (pictured): Substitute tamarillo pulp with 1 can (13.5 oz.) unsweetened coconut milk; add 1/2 teaspoon vanilla extract instead of lime juice and use 1 teaspoon lime zest.