Author Topic: Guava Ice Cream  (Read 2148 times)


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Guava Ice Cream
« on: January 27, 2014, 09:17:37 PM »
Guava Ice Cream

1 lb guava's, quartered
1 tablespoon sugar

2 cups whole milk
3/4 cup sugar
pinch of salt
4 egg yolks
1 cup heavy cream
1/2 teaspoon vanilla extract

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Evenly spread quartered guava on the baking sheet and sprinkle with 1 tablespoon of sugar. Bake until soft, about 15 minutes. Let cool completely then remove skin from guavas. This should be easy but if some skin is difficult to remove, leave it on.

Combine guavas with milk, remaining sugar, and a pinch of salt in a heavy duty saucepan. Heat over medium high heat until steaming, stirring occasionally.

Meanwhile, whisk together the egg yolks in a medium bowl until smooth. While whisking constantly, slowly poor the heated milk into the egg yolks.

Return the milk and egg yolks to the saucepan and heat over medium heat, stirring constantly, until thick, about 5 minutes.

Meanwhile, pour the heavy cream into a separate bowl and set a fine mesh sieve on top. Remove the custard from heat and immediately pour it over the sieve. Using the back of a spoon or spatula, press the guavas against the sieve to push through as much juice and flesh as possible. Remove the sieve and stir in vanilla extract.

Cover the bowl and refrigerator until completely chilled, at least 2 hours then churn in ice cream maker according to manufacturer's directions.



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