Saint Lucian Soursop Ice Cream

Name: Saint Lucian Soursop Ice Cream
Prep time: PT20 minutes
Cook time: PT0 minutes (plus freezing time)
Total time: PT20 minutes (plus freezing time)
Yield: 8
Cuisine: Saint Lucia
Ingredients: 500 g Soursop pulp (seeds removed, from about 2-3 ripe soursops); 1 can (14 oz) Condensed milk (sweetened); 1 can (12 oz) Evaporated milk (chilled); 2 tbsp Lime juice (freshly squeezed); 1 tsp Vanilla extract; 10 leaves Optional: Fresh mint leaves (finely chopped, for garnish)

A refreshing and uniquely tropical homemade ice cream made from the pulp of soursop (corossol), a fruit known for its creamy texture and distinctive sweet-tart flavor. A perfect dessert to cool down in the Caribbean heat.

準備時間20 minutes

調理時間0 minutes (plus freezing time)

合計時間20 minutes (plus freezing time)

分量8

難易度Easy

オリジナル· Feb 8

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Saint Lucian Soursop Ice Cream - Saint Lucia traditional dish

🧂 材料

500 g Soursop pulp(seeds removed, from about 2-3 ripe soursops)
1 can (14 oz) Condensed milk(sweetened)
1 can (12 oz) Evaporated milk(chilled)
2 tbsp Lime juice(freshly squeezed)
1 tsp Vanilla extract
10 leaves Optional: Fresh mint leaves(finely chopped, for garnish)

👨‍🍳 作り方

1
Prepare the soursop pulp: Cut open ripe soursops, scoop out the flesh, and carefully remove all the black seeds. Mash the pulp lightly with a fork.
2
In a large bowl, combine the soursop pulp, condensed milk, and vanilla extract. Stir well until thoroughly mixed.
3
Gradually whisk in the chilled evaporated milk until the mixture is smooth and creamy. Add the fresh lime juice and stir gently.
4
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
5
Transfer the churned ice cream to an airtight container. Freeze for at least 4-6 hours, or until firm.
6
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Garnish with fresh mint leaves if desired.

調理履歴を記録する

💡 プロのコツ

✓Ensure your soursops are ripe for the best flavor and texture. They should yield slightly to gentle pressure.
✓Removing all the seeds is important, as they are bitter and inedible.
✓For a no-churn version, pour the mixture into a freezer-safe container and freeze. Stir vigorously with a fork every hour for the first 3-4 hours to break up ice crystals.
✓The lime juice helps to balance the sweetness and enhance the soursop flavor.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a tablespoon of rum for an adult-friendly version.
Swirl in some passion fruit puree for an extra tropical twist.
For a dairy-free option, use full-fat coconut milk instead of evaporated milk and a vegan condensed milk substitute.