A creamy, tropical frozen treat made with fresh guyabano pulp and evaporated milk, perfectly processed for a smooth texture.
Chef
Made with
Fill the pint container 3/4 full with guyabano pulp and juice.
Add sugar and pour evaporated milk up to the max fill line.
Mix well, cover, and freeze for 24 hours.
Place the pint in the machine and process on the Ice Cream setting.
Spin 2 times, depending on how creamy you want it.
Serve immediately or refreeze for a firmer texture.
Remove all seeds and fibers from the guyabano pulp before mixing.
Substitute coconut milk for evaporated milk for a dairy-free option.
Spin the mixture multiple times in the machine to achieve your desired level of creaminess.
Refreeze the processed ice cream if you prefer a firmer, scoopable texture.
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