Soursop Icecream

 Sour Sop (Annona muricata) 

other names Graviola, Corasol ( French), Guanabana ( Spanish)

If you've never tasted the soursop fruit, you have been missing out on an exquisite taste.

The fruit is made up of  a rough green skin with small spiny bumps, but please don't let that deter you from the manna inside.

A white creamy fibrous pulp is contained in segments with black seeds. The taste is like pineapple mixed with a slight tangy taste.

It is a distinct taste for sure.

In the tropics we use the fruit to make a punch, ice cream and several other sweet eats.

When my girlfriend (yes, the croc hunter) called and asked whether I would like a couple, I immediately said yes.  Recently, I had been having a hankering for some soursop icecream.
Back in the day, my mum would make all manner of home made ice cream for us as kids.  Especially as a Sunday treat, so in my mind it's a Sunday treat, a leftover ritual from my childhood days.

Couldn't start the ice cream process immediately, since the fruit were not quite ripe. When they were ready, I gathered everything I would need, and started to make my ice cream.

Two small soursop fruits

Cut open the fruit and remove the outer skin and the heart (hard inner piece attached to the stem)

Place the pulp into a clean bowl

Cover the pulp with two cups of boiling water

Use a potato masher to mash all the goodness out of the pulp.  Easy going with the boiling water added.

Make sure you get all the goodness out by straining the pulp thoroughly in a large strainer.
Pour all the liquid gathered into a blender. Add one tin of condensed milk.
When I opened my milk it was brown and no good, and therefore I had to make a quick trip to the neighbourhood shop to purchase a tin of condensed milk.
Remind me to check my pantry for other expired products.

Add one tin of (unexpired) condensed milk and a teaspoon of vanilla essence

Blend for roughly two minutes, until smooth and creamy.

Pour into a plastic container.   I used an actual ice cream container that I didn't have the heart to throw away.

(No, I'm not a hoarder. I just knew it would come in handy one of these days in an instance like now.)

Place the sealed container in the freezer.  After the ice cream has frozen, remove from the freezer, and blend a second time. This takes away any ice particles that may have accumulated after the first freezing.

Return to the freezer for a second time.

The next time you open up the container, you'll be rewarded with this.......

Soursop ice cream

....a tantalising dessert fit for a queen.  Soft, creamy, tasty and full of goodness.  YUMMY YUMMY YUMMY, and so good for your tummy.

Next time I'm going to use either rice, almond or soya milk and add honey or agave nectar instead of the condensed milk. I'm also going to try other fruits like mango and coconut.

An interesting article about soursop here.