Ingredients with Measurements:
- 2 cups of soursop pulp
- 1 cup of heavy cream
- 1 cup of whole milk
- 1 cup of sugar
- 4 egg yolks
- 1 teaspoon of vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
- Mixing bowls
- Whisk
- Saucepan
- Fine mesh strainer
Step-by-step instructions:
1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate mixing bowl, whisk the egg yolks until they are light and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the soursop pulp, vanilla extract, and salt. Mix until well combined.
6. Strain the mixture through a fine mesh strainer into a clean mixing bowl. Cover and chill in the refrigerator for at least 2 hours or overnight.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator temperature
Freezing temperature: Freezer temperature
Serving size:
This recipe makes about 1 quart of ice cream, which serves 4-6 people.
Nutritional information:
Calories per serving: 300
Total fat: 18g
Saturated fat: 11g
Cholesterol: 160mg
Sodium: 60mg
Total carbohydrates: 32g
Dietary fiber: 1g
Total sugars: 30g
Protein: 4g
Substitutions for ingredients:
- Heavy cream: You can substitute with coconut cream or full-fat coconut milk for a dairy-free option.
- Whole milk: You can substitute with almond milk or oat milk for a dairy-free option.
- Sugar: You can use honey, maple syrup, or agave nectar as a natural sweetener.
Variations:
- Add chopped nuts or chocolate chips for added texture.
- Substitute the soursop pulp with other tropical fruits such as mango or pineapple.
- Add a tablespoon of rum or coconut rum for a boozy twist.
Tips and tricks:
- Make sure to strain the mixture through a fine mesh strainer to remove any lumps or seeds from the soursop pulp.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Don't over-churn the ice cream as it can result in a grainy texture.
- Freeze the ice cream for at least 2 hours to achieve a firm consistency.
Storage instructions:
Store the soursop ice cream in a freezer-safe container with a tight-fitting lid. It can be stored in the freezer for up to 2 weeks.
Reheating instructions:
Allow the ice cream to soften at room temperature for a few minutes before scooping and serving.
Presentation ideas:
Serve the soursop ice cream in a chilled bowl or cone. Top with fresh fruit or whipped cream for added flavor.
Garnishes:
Garnish with fresh mint leaves or toasted coconut flakes for added texture and flavor.
Pairings:
Pair the soursop ice cream with a slice of coconut cake or a tropical fruit salad for a refreshing dessert.
Suggested side dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the mixture curdles, strain it through a fine mesh strainer to remove any lumps before chilling and churning.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the ice cream in the freezer at 0°F or below to prevent the growth of harmful bacteria.
Food history:
Soursop is a tropical fruit native to the Caribbean and South America. It is known for its sweet and tangy flavor and is often used in desserts and beverages.
Flavor profiles:
The soursop ice cream has a creamy and tangy flavor with notes of tropical fruit and vanilla.
Serving suggestions:
Serve the soursop ice cream as a refreshing dessert on a hot summer day.
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Taste: Creamy, Sweet, Fruity, Tangy, Refreshing