Soursop Ice Cream
Soursop Ice Cream (SOWR-sop ICE KREEM)
Soursop Ice Cream
A creamy, tropical ice cream made from fresh soursop pulp blended with condensed milk, evaporated milk, and vanilla. The soursop gives it a unique sweet-tart flavor unlike any other fruit.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: bowl or cone
Garnishes: grated nutmeg, wafer
Instructions
-
1
Blend soursop pulp until smooth, straining out any remaining seeds or fiber.
-
2
Combine condensed milk, evaporated milk, vanilla, nutmeg, and salt in a bowl.
-
3
Fold soursop puree into the milk mixture until well combined.
-
4
Pour into a freezer-safe container and freeze for 2 hours.
-
5
Remove, stir vigorously to break up ice crystals, then return to freezer. Repeat once more. Freeze until solid.
Did You Know?
Trinidadian ice cream parlors always have soursop as a flavor. It is considered the most Caribbean of all ice cream flavors.
Chef's Notes
Equipment Tips
- blender
- freezer-safe container
- mixing bowl
Garnishing
grated nutmeg, wafer
The Story Behind Soursop Ice Cream
Soursop ice cream emerged from the tradition of using abundant tropical fruits in frozen desserts. In Trinidad, where soursop trees grow freely, home cooks perfected this recipe using the simple condensed milk method, creating a dessert that captures the essence of Caribbean tropical bounty.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!