As its name implies, the soursop (also known as guanabana) is not the sweetest fruit grown in the tropical Americas. Its tart, almost earthy flavor is like a cross between pineapple and papaya.
Soursop ice cream, like the spiny fruit from which it's made, can be a perplexing thing. The principal flavor doesn't show itself at first but rather materializes, spiritlike, shortly after the creamy treat slides down your throat and intensifies until you take another bite. The key to that experience is making your ice cream with fresh soursop, which occasionally can be found at the Caribbean Market in Takoma Park (301-439-5288). Frozen pulp, widely available at Latin markets, can be used instead, but its flavors are more vegetal, like a papaya's.
Make Ahead: The ice cream base needs to chill in the refrigerator for at least an hour. The ice cream needs firm up in the freezer for 2 to 4 hours, or until solid, before serving.
Yield: Makes about 6 cups
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream
- 3/4 cup pureed fresh or frozen soursop pulp (see headnote)
Use a hand-held electric mixer to beat the milk and sugar in a medium bowl on low speed until the sugar has dissolved. Add the cream and soursop; beat on low, then medium speed until fully incorporated. Cover the bowl tightly with plastic wrap and refrigerate for at least an hour, until thoroughly chilled. This will be the ice cream base.
ADD WHERE TO GET SOURSOP PULP IN THE HEADNOTE.
Process the base in an ice cream maker according to the manufacturer's directions, for about 20 minutes. Transfer to an airtight container and freeze for 2 to 4 hours, or until the ice cream is solid, before serving.
Adapted from the Tastes Like Home Web site, at www.tasteslikehome.org.
Tested by Tim Carman.
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