Guanabana Ice Cream
Although writing about all the various types of custard apples in the New World is a large undertaking (and the post below actually only scratches the surface, if you can believe that!), giving a recipe for the fruit is a really easy affair! In most cases all of these fruits are just eaten split in half and consumed with a spoon...maybe chilled before hand. Their delicate, sweet-sour flavor does not survive heating in most cases, so recipes have to be raw in some fashion. They make a great ice cream and it is popular all over the Caribbean. Tropical fruit ice creams have always been wildly popular in Grenada, but now all manner of flavored ice creams are the rage all over the area. One shop in Puerto Rico sells ice cream made with a crazy ingredients as beans or salt cod... This calls for the prickly soursop, but almost all of these fruits can be prepared in the way, taking in to account that the amount of sugar needed for each type. The general basics are simple, but the guidelines are taken from Elisabeth Lambert Ortiz's The Complete Book Of Caribbean Cuisine. This is made from the juice which is easy to find and Goya makes a product that is both good and widely available. If you are fortunate enough to have the fresh fruit of any variety, then simply mash it and add to the recipe, possibly with a little lime juice to prevent discoloration is some varieties.
2 cups Soursop juice
1 cup heavy cream
1/2 cup sugar
Simply dissolve the sugar in the soursop juice and stir in the heavy cream and freeze in freezer, stirring every 15 minutes until frozen (of course, this can also be put in an ice cream freezer and the recipe can easily be doubled). If you really must have a richer ice cream, then make this with a standard ice cream custard base (proportions 4 eggs, 2 cups whole or skim milk, 1/2 cup sugar, 1/4 tsp. vanilla--although, you may want to omit the vanilla).
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