Soursop Ice Cream

Prepare the Soursop Pulp

If using fresh soursop, peel the fruit, remove the seeds, and blend the pulp until smooth. If using frozen pulp, thaw it first.

Combine Ingredients

In a large mixing bowl, combine the soursop pulp, whole milk, heavy cream, granulated sugar, vanilla extract, and lime juice. Mix well until the sugar is fully dissolved and the mixture is smooth.

Chill the Mixture

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until it is well chilled.

Churn the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the mixture reaches a soft-serve consistency.

Freeze the Ice Cream

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Serve