The Soursop or Guanabana fruit is oval or heart-shaped with green skin covered with spines and is tasty eaten raw or in delicious recipes.
Make it at home without an ice cream maker. An easy Caribbean dessert
Prep Time: 20 Min
3 cups soursop pulp 2 cups heavy cream 1.5 cup condensed milk 1 tsp lime juice ½ tbsp vanilla extract ½ tsp cinnamon powder pinch of salt ½ cup water
Chill Time: 8 Hours
Puree the pulp. Assuming you make the ice cream from a soursop fruit, wash, peel and remove the seeds and core. Add the pulp to a blender or food processor with little water and puree
Whipped cream. Beat the heavy cream until stiff and foam-like. If you are using a hand mixer like me, this will take about ten minutes.
Mix together. Add the condensed milk to a large mixing bowl, then fold in the whipped cream. Add the vanilla extract, cinnamon powder, lime juice, salt, and the soursop pulp one at a time. Incorporate well but don’t over-mix.
Freeze. Pour the mixture into a freezer-safe container, cover and leave to freeze for 6 to 8 hours.