Soursop ice cream

6 Servings

Ingredients

Quantity Ingredient
2 cups Soursop puree
¼ cup Ginger juice
2 tablespoons Lime juice
½ teaspoon Vanilla flavoring
1 (14 oz) large can condensed milk

Directions

Peel the soursop and place in a colander to remove seeds and secure pulp. Combine 2 cups soursop with the other ingredients. Mix well.

Turn into either a conventional ice cream freezer or and ice cube tray and freeze. Yield 1 quart. From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn Posted by: Bill McGimpsey

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