Guava Ice Cream
This homemade guava ice cream is a creamy, tropical dessert that highlights the sweet and slightly tangy flavors of fresh guavas. Made with a rich blend of heavy cream, whole milk, and pureed guava, this ice cream is easy to make with or without an ice cream maker. Perfect for warm days or as a unique treat to impress guests, this guava ice cream is both refreshing and indulgent.
Equipment
- 1 Blender – For making smooth guava puree
- 1 Fine-Mesh Sieve – Optional, for straining guava puree
- 1 Medium Saucepan – To heat the milk and dissolve sugar
- 1 Mixing Bowl – To combine the ingredients
- 1 Ice Cream Maker (optional, for churning)
- 1 Freezer-safe container (for storing the ice cream)
- 1 Whisk or Spoon – To mix the ingredients
Ingredients
- 4 –5 about 2 cups ripe guavas, peeled and deseeded
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup sugar adjust based on guava sweetness
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup sweetened condensed milk optional, for extra creaminess
- A pinch of salt to enhance flavors
Instructions
Step 1: Prepare the Guava Puree
- Wash the guavas thoroughly and peel them.
- Cut them in half, scoop out the seeds, and discard them.
- Blend the guava flesh with lemon juice until smooth.
- If you prefer a silky texture, strain the puree through a fine-mesh sieve.
Step 2: Make the Ice Cream Base
- In a medium saucepan over low heat, combine whole milk and sugar, stirring until the sugar dissolves (do not boil).
- Remove from heat and mix in heavy cream, vanilla extract, guava puree, and a pinch of salt. Stir well.
- If using condensed milk, add it now for extra creaminess.
Step 3: Churn or No-Churn Method
- Churn Method (Using an Ice Cream Maker)
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
- Transfer to a freezer-safe container, cover, and freeze for at least 4 hours before serving.
- No-Churn Method (Without an Ice Cream Maker)
- Pour the mixture into a shallow container and freeze.
- Every 30 minutes, stir vigorously with a fork or whisk to break up ice crystals.
- Repeat this process for 3–4 hours, or until smooth and creamy.
Step 4: Serve and Enjoy!
- Let the ice cream sit at room temperature for 5 minutes before scooping.
- Serve in bowls or cones and enjoy the tropical flavors!
Notes
- For a Dairy-Free Version: Substitute coconut milk and coconut cream for milk and heavy cream.
- Enhance Flavor: A small pinch of cinnamon or nutmeg adds warmth to the tropical taste.
- Guava Substitutes: If guavas are unavailable, try using mango, passion fruit, or strawberries for a different tropical twist.
- Storage Tips: Store in an airtight container for up to 2 weeks. Prevent ice crystals by pressing parchment paper onto the surface before sealing.