Helado de guanábana

helado_de_guanábana

If there’s one thing that the Caribbean island of Cuba is known for, it’s their delicious and exotic food. With influences from Spanish, African, and indigenous cultures, Cuban cuisine features some of the most mouth-watering recipes. One such recipe that stands out is the Helado de Guanábana, a delectable and refreshing dessert that combines the creamy texture of ice cream with the tangy sweetness of the Guanábana fruit.

Guanábana, also known as soursop, is a tropical fruit that is native to Central and South America. It is widely used in the Caribbean, and its unique flavor has made it a popular ingredient in many desserts. The fruit has a creamy texture and is known for its tangy, slightly sour, and sweet taste.

The popularity of Helado de Guanábana can be attributed to its unique taste and texture. It is a creamy, smooth ice cream that has a tangy, tropical flavor that is hard to resist. The dessert is relatively easy to make and requires just a few simple ingredients that are easy to find in most grocery stores.

To make the Helado de Guanábana, you will need fresh Guanábana, heavy cream, sweetened condensed milk, and a blender. The first step is to remove the seeds from the Guanábana fruit and blend it into a smooth puree. Then, whisk together the heavy cream and sweetened condensed milk until it forms stiff peaks. Next, fold the Guanábana puree into the cream mixture, creating a smooth and creamy ice cream base.

Once the ice cream base is ready, pour it into a container and freeze it for at least 6 hours or until it’s completely set. When the ice cream is ready, scoop it into bowls or cones, and serve it chilled.

The refreshing and tangy taste of the Helado de Guanábana makes it the perfect dessert for hot summer days. It’s a great alternative to traditional ice cream flavors, and its unique flavor is sure to impress your guests. You can also customize the recipe by adding your favorite toppings such as toasted coconut, chopped nuts, or chocolate chips.

In conclusion, the Helado de Guanábana is a delicious and unique dessert that is sure to become a favorite in anyone’s recipe book. The combination of the creamy ice cream base with the tangy sweetness of the Guanábana fruit makes for a refreshing and delicious dessert that is perfect for any occasion. Whether you’re looking to impress your guests or just trying something new, the Helado de Guanábana is the perfect choice.

Ingredients:

  • 2 pounds of soursop (guanábana) flesh
  • 2 cups of heavy cream
  • 2 cups of whole milk
  • 1 cup of white sugar
  • 1/4 teaspoon of salt
  • 4 egg yolks
  • 1 teaspoon of vanilla extract

Steps:

  1. Cut the soursop flesh into small pieces and remove the seeds.
  2. In a large pot, combine the soursop, cream, milk, sugar, and salt. Bring the mixture to a boil over medium heat.
  3. Reduce the heat to low and let the mixture simmer for about 20 minutes, stirring occasionally.
  4. Remove the pot from the heat and let it cool for a few minutes.
  5. In a small bowl, whisk the egg yolks until they are pale and creamy.
  6. Slowly pour the egg yolks into the soursop mixture, whisking constantly.
  7. Return the pot to the stove and cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon.
  8. Remove the pot from the heat and stir in the vanilla extract.
  9. Let the mixture cool to room temperature, then chill it in the refrigerator for at least 3 hours.
  10. Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer’s instructions.
  11. Transfer the helado de guanábana to a container and freeze until firm. Serve and enjoy!