This ice cream can be made in a traditional freezer or poured into ice cube trays for freezing. The classic tropical fruit lends itself well to home-made ice cream and can be enjoyed throughout the year.
Yield: Makes about 6 cups
- 2 cups soursop puree
- 1/4 cup ginger juice
- 2 T lime juice
- 1/2 tsp vanilla extract
- 1 can condensed milk
- To make the puree, peel the soursop and place in a colander.
- Remove seeds and secure pulp. Combine 2 cups of the soursop with other ingredients.
- Mix together well. Pour into a regular ice cube tray or an ice cream freezer and freeze. Makes 1 quart.
Yvad Billings, Readers Bureau, Fellow
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