Ingredients
Method
- If using fresh soursop, remove all the seeds.
- Add the soursop pulp to a blender and blend until smooth. Aim for a silky purée without stringy pieces.
- In a large bowl, mix the soursop purée with the condensed milk.
- Whisk in the heavy cream, then add the essence and bitters.
- Taste the mixture and adjust if needed. Add a little more condensed milk if your soursop is particularly tart.
For the freezer method
- Pour the mixture into a freezer-safe container with a tight-fitting lid.
- When ice crystals begin to form, about 30 to 40 minutes in, beat the mixture with a mixer or blender, then return it to the freezer.
- Spoon into individual cups or leave in one large container. Cover tightly and freeze overnight, or until firm.
For an ice cream machine
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze overnight, or until firm.
Nutrition
Notes
If using frozen soursop pulp, thaw it completely before measuring. Make sure you're using soursop pulp, not soursop juice or nectar.
Soursop can vary in tartness. Taste the mixture before freezing and add a little more condensed milk if needed.
Soursop can vary in tartness. Taste the mixture before freezing and add a little more condensed milk if needed.
Recipe Printed From ThisBagoGirl.com
