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Soursop Ice Cream

Soursop Ice Cream
  • Prep 15 min
  • Total 6 hr 0 min
  • Ingredients 6
  • Servings 4

In my home city of Ponce there is a well-known shop that has been making ice cream with tropical fruits for 50 years. After mass on Sundays, it was very common to see long lines of families patiently waiting to pick out their favorite ice cream. They're so popular that anyone who visits seems to want to talk about how much they miss the ice cream. As a little girl I used to love the soursop and coconut flavors, but I also enjoyed almonds and pineapple. Now that I live a far from this city, I also miss them and that’s why I've tried to recreate the soursop ice cream with my own recipe. My recipe isn't exactly the same as what you'd find in that shop, but I really like what I ended up with after many attempts, I hope you do to! MORE + LESS -

Ingredients

3
cups of soursop pulp
1/4
cup of inverted sugar syrup
1
cup of cream
1 1/2
cup of fresh milk or water
1/2
teaspoon of lime juice, optional
1
teaspoon of vanilla extract

Directions

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  • 1
    Place the pulp, cream and milk in a medium pot over medium heat until it boil. Stir occasionally to prevent it from sticking. Remove from the heat.
  • 2
    Whip the eggs and sugar with the inverted sugar until creamy.
  • 3
    Mix the soursop cream with the egg cream and heat until it boils again. Remember to stir occasionally. Remove from the heat.
  • 4
    Whip the mixture with a hand mixer until very creamy.
  • 5
    Let cool to room temperature until completely cold. Place in a plastic or glass container that can be placed in the freezer.
  • 6
    Remove from the freezer every hour and whip quickly. Place back in the freezer. Repeat this process 4 or 5 times until the mixture has the consistency of ice cream.
  • 7
    To prepare the inverted sugar you’ll need 2 pounds of sugar, 2 cups of water and 1/4 teaspoon of cream of tartar.
  • 8
    Mix all the ingredients, let boil. Remove, cover and let cool completely.
  • 9
    You can refrigerate the ice cream in a sealed glass container.

Expert Tips

  • I recommend using inverted sugar, but you can also use glucose syrup to prevent crystals from forming in the ice cream. You can simply use sugar if you like. You can also add a pinch of ginger or a tablespoon of lemon juice.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • In my home city of Ponce there is a well-known shop that has been making ice cream with tropical fruits for 50 years. After mass on Sundays, it was very common to see long lines of families patiently waiting to pick out their favorite ice cream. They're so popular that anyone who visits seems to want to talk about how much they miss the ice cream. As a little girl I used to love the soursop and coconut flavors, but I also enjoyed almonds and pineapple. Now that I live a far from this city, I also miss them and that’s why I've tried to recreate the soursop ice cream with my own recipe. My recipe isn't exactly the same as what you'd find in that shop, but I really like what I ended up with after many attempts, I hope you do to!

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