📝 About This Recipe
Transport yourself to the sun-drenched shores of the Caribbean with this velvety Soursop (Guanábana) Ice Cream. This beloved dessert captures the unique, complex flavor of the soursop fruit—a mesmerizing blend of strawberry, pineapple, and citrus with an underlying creamy finish. By balancing the fruit's natural acidity with rich custard and a hint of warm Caribbean spices, this recipe delivers a refreshing yet indulgent treat that is a staple of island hospitality.
🥗 Ingredients
The Fruit Base
- 2 cups Fresh Soursop Pulp (seeded and blended until smooth; can use high-quality frozen pulp)
- 1 tablespoon Lime Juice (freshly squeezed to brighten the fruit flavor)
The Custard Base
- 2 cups Heavy Cream (chilled, at least 36% fat content)
- 1 cup Whole Milk (do not use low-fat for best texture)
- 14 ounces Sweetened Condensed Milk (one standard can)
- 4 large Egg Yolks (beaten, provides the silky mouthfeel)
- 1/4 cup Granulated Sugar (adjust based on the sweetness of the fruit)
Aromatics and Spices
- 2 teaspoons Vanilla Extract (pure extract or vanilla bean paste)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1/4 teaspoon Ground Cinnamon (optional, for depth)
- 1/8 teaspoon Salt (fine sea salt to balance the sweetness)
- 2 dashes Angostura Bitters (the secret Caribbean ingredient for complexity)
👨🍳 Instructions
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1
If using fresh soursop, peel the fruit and remove the fibrous core. Manually remove every black seed (they are toxic and must be discarded) and place the white flesh in a blender. Pulse until smooth, then measure out 2 cups of pulp.
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2
In a medium heavy-bottomed saucepan, combine the whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is steaming and the sugar has completely dissolved. Do not let it boil.
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3
In a separate heat-proof bowl, whisk the 4 egg yolks. Slowly drizzle about half a cup of the hot milk mixture into the yolks while whisking constantly. This 'tempers' the eggs so they don't scramble.
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4
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, for 5-8 minutes until the custard thickens enough to coat the back of the spoon.
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5
Immediately remove the custard from the heat. Pour it through a fine-mesh strainer into a large clean bowl to remove any small cooked egg bits, ensuring a perfectly smooth texture.
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6
Whisk in the sweetened condensed milk, vanilla extract, nutmeg, cinnamon, and Angostura bitters until fully incorporated.
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7
Stir in the heavy cream and the soursop pulp. Add the lime juice last; the acidity helps cut through the richness of the dairy and highlights the tropical notes.
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8
Cover the bowl with plastic wrap, pressing it directly onto the surface of the liquid to prevent a skin from forming. Refrigerate for at least 4 hours, or ideally overnight, until completely chilled.
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9
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-25 minutes until it reaches a soft-serve consistency.
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10
Transfer the churned ice cream into a chilled, airtight container. Smooth the top with a spatula.
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11
Freeze for at least 4-6 hours to 'ripen' the ice cream, allowing it to firm up to a scoopable consistency.
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12
Remove from the freezer 5 minutes before serving to allow it to soften slightly, making it easier to scoop and enhancing the flavor profile.
💡 Chef's Tips
Ensure the ice cream canister is frozen for at least 24 hours before churning to prevent a grainy texture. If you cannot find fresh soursop, look for frozen soursop pulp in the Goya or international section of your grocery store; just ensure it is unsweetened. For an even creamier result, replace 1/2 cup of the heavy cream with coconut cream. Don't skip the nutmeg or bitters—these are the hallmarks of Caribbean-style soursop desserts and provide that authentic 'island' taste. Be meticulous when removing seeds from fresh fruit; they are hard and can damage your blender or teeth.
🍽️ Serving Suggestions
Serve a double scoop in a chilled glass bowl with a sprig of fresh mint for a refreshing finish. Pair with a warm slice of Jamaican spiced bun or coconut cake for a decadent contrast of temperatures. Drizzle with a little extra sweetened condensed milk or a passion fruit coulis for added tropical flair. Enjoy alongside a small glass of aged Caribbean rum or a cold ginger beer. Top with toasted coconut flakes or crushed graham crackers for a bit of crunch.