Guava Ice Cream – A Caribbean Favorite
Oualie Bay, Nevis Island
June 22, 2008
Well, now that Summer is officially here, I thought I would put up some recipes for my favorite Caribbean ice cream flavors. After a cold Carib beer on a hot day, ice cream would be my next choice to cool off. First recipe out of my trusty Nevis recipe box is for Guava Ice Cream…let’s begin.
12 Medium sized ripe guavas.
2 8 Oz. cans of evaporated milk. I like the Goya brand if you can find it.
1 8 Oz. ca of condensed milk. Once again the Goya brand, and no I don’t work for Goya. :)
3 Cups water
3 Tablespoons of corn starch.
2 Teaspoons freshly squeezed lime juice.
Cane sugar to taste.
1. Clean guavas, and cut into 1 inch cubes.
2. Place the cubed guava into 3 cups of boiling water, and lime juice, and simmer covered for 45 minutes.
3. Strain the guava juice into a large bowl, and thicken with corn starch.
4. Add both the condensed and evaporated milk to the now thickened guava juice.
5. Mix until all ingredients are well combined
6. Pour into ice cream maker, and let run until desired consistency.
7. Freeze for at least 1 hour for a firmer ice cream.
You could do step #6 by hand, but in the Nevis temps, I choose to use an Ice Cream Maker. Shown below is the actual make and model that I use. Works like a champ, and makes two quarts at once!