| Prep: 25 mins | Cook: 10 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 335 | 19g | 11g | 34g |
| sugars | fibre | protein | salt |
| 27g | 2g | 6g | 0.1g |
Let me tell you about a delightful recipe that has steadily climbed to the top of my favorites: Soursop Ice Cream. It’s a refreshing, tropical treat that creatively intertwines the exciting flavors of New York City’s vibrant culinary scene with a whirlwind of health benefits.
From Broadway to the Kitchen
As a stage actor, I understand the importance of captivating scripting. Just like every great play is a mix of an engaging storyline, memorable characters, and stunning set designs, every tantalizing recipe is a fusion of delightful flavors, textures, and presentation. The Soursop Ice Cream has got all that in spades; its creamy texture, sweet-tart soursop flavor, and the beautiful snowy white presentation is nothing short of a 5-star production.
Harmonious Ensemble of Flavors
Soursop Ice Cream might seem like an unusual choice, but that’s the beauty of cooking – the unexpected can result in the most delicious outcomes. If you enjoy the sweet yet slightly tart flavor of pineapples or strawberries, then you’ll relish the distinctive taste of this soursop treat. Coupled with the velvety whole milk, heavy cream, and vanilla extract, it creates a symphony of flavors that are nothing short of gastronomic poetry. Without a doubt, this dessert is an excellent accompaniment to spicy barbecued dishes, especially when you’re cooking up a feast inspired by NYC’s diverse cuisines.
Healthy and Scrumptious
Aside from the luscious flavor profile, the Soursop Ice Cream packs an array of health benefits. Soursop is known for its rich anti-oxidant content and is often linked to cancer prevention and enhanced immunity. It’s also a wonderful source of vitamin C and fiber. Pair that with the calcium from the whole milk and the healthy fats from the heavy cream, and you’ve got yourself a treat that’s not only good on your taste buds but your body, as well.
So, when you’re longing for a creamy, refreshing dessert that brings a piece of the tropics to your kitchen, remember the Soursop Ice Cream. As they say in New York, it’s the epitome of a sweet deal!
What You’ll Need
- 2 cups of fresh soursop pulp
- 1 cup of granulated sugar
- 2 cups of whole milk
- 1 cup of heavy cream
- 6 egg yolks
- 1 teaspoon of pure vanilla extract
Method
Step One
First thing you will need to do is prepare the soursop. Remove the seeds and separate the pulp. You will need 2 cups of the fresh soursop pulp.
Step Two
In a saucepan, combine the soursop pulp and granulated sugar. Cook this over medium heat, occasionally stirring, until the sugar has melted. This should take about 5 minutes.
Step Three
In another saucepan, bring whole milk and heavy cream to a simmer over medium heat. The goal is to heat it, not boil it.
Step Four
In a bowl, whisk together the egg yolks. Gradually whisk in about 1/4 cup of the hot milk and cream mixture. This gradually brings up the temperature of the eggs without scrambling them. Once the eggs are tempered, slowly whisk them into the rest of the milk and cream in the saucepan.
Step Five
Cook this mixture over medium heat, stirring often, until it coats the back of a spoon. This should take about 5-10 minutes. Do not let it boil.
Step Six
Carefully strain the mixture through a fine mesh sieve into a bowl. Discard any solids.
Step Seven
Mix in the vanilla extract and the cooked soursop mixture. Stir until well combined.
Step Eight
Allow the mixture to cool for a bit before covering it with plastic wrap. Make sure the plastic wrap is touching the surface of the mixture to prevent a skin from forming. Refrigerate it until chilled, at least 2 hours or overnight if possible.
Step Nine
Once the mixture is completely chilled, churn it in an ice cream maker according to the manufacturer’s instructions. When it’s ready, it should have the consistency of soft-serve ice cream.
Step Ten
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until it reaches your desired firmness. Enjoy your homemade Soursop Ice Cream!
