A glass of creamy soursop ice cream has the most soothing feel on a hot day. This is a guarantee pleaser.
Course: Desserts
Cuisine: Caribbean
Ingredients
- 1 cup soursop yogurt (we used the Pax brand from Mt. St. Benedict)
- 1 cup heavy cream
- 1/4 cup soursop pulp seeds removed
- 1/2 cup fat free milk
- 1/2 cup sugar (You can use granulated or the light brown sugar. Which ever you have at home)
- 1 pinch salt
- 2 tsp. almond extract
Instructions
- Prepare your ice cream maker according to the manufacturer’s instructions.
- Whisk all the ingredients in a large bowl. Cover and chill overnight.
- Place milk mixture into freezer container of an ice-cream maker,
- and churn according to manufacturer’s instructions. (Instructions and times will vary.)
- Note: In this case we’re using a kitchenaid ice cream maker attachment. Churning time was about 20 minutes.
- Transfer ice cream to an airtight container and place in freezer.
- Freeze until firm, about 1 to 1 1/2 hours, or serve immediately.
- Here’s how to make the ice cream without using an ice cream maker.
- Chill the ice cream mixture in an ice bath.
- Pour mixture in a bowl (plastic, stainless steel) and freeze.
- Check after 45 mins…When it starts to freeze around the edges whisk it vigorously and place back in freezer.
- Check every 30 mins and whisk vigorously every time.
- Continue checking the ice cream stirring every time while the ice cream freezes.
- It will take about 2 – 3 hours to make the ice cream this way depending on the coldness of your freezer.
Click the link to download the PDF version of this recipe.
Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved
