Another Caribbean favorite, especially in Trinidad & Tobago. Soursop (guanábana) ice cream has an unexplainable creaminess to it that you must experience to understand. Even those who may not fancy soursop should try this ice cream since the flavors mix so well. I found that it’s a delicate, creamy goodness rather than an overpowering soursop flavor.
makes approx. 2 quarts of ice cream
- 4 cups heavy/whipping/cooking cream
- 2 cups whole milk
- 6 egg yolks
- 1 1/2 cups granulated sugar
- a pinch of salt
- 3 cups chilled soursop (guanábana) pulp puree
- Add milk, cream, and sugar to a saucepan over low heat. (stir mixture occasionally).
- Whisk egg yolks and add to saucepan when the milk mixture is steaming (briskly mix while adding egg yolks).
- Keep mixture under low heat and constantly stir until thick enough to coat the back of a spoon.
- Strain the mixture which is the ice cream base.
- You can cool ice cream base by adding to an ice bath or placing in the refrigerator for at least 4 hours.
- Add soursop (guanábana) puree to cooled ice cream base and stir gently.
- Process ice cream in ice cream maker and enjoy as soon as it is finished or place in freezer until needed.