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How To Prepare Soursop Ice Cream Recipe

Soursop ice cream is more delicious than you think.

If you haven't tasted Soursop ice cream before, you have really missed. It's not late anyway as you can prepare it yourself. Here, I'll teach you how to prepare it. But before then, let's talk about Soursop fruit and the health benefits.

Soursop as a tree is a very useful tree. No part of the plant is useless. The roots and bark are used as traditional medicine to treat traditional ailments.

The leaf is used to prepare Soursop tea which is very nutritious.

The fruit can be eaten raw (when ripe) and can still be used to prepare different recipes, one of which I'm going to show you here.

How to prepare Soursop ice cream


3 cups of soursop pulp

1/4 cup of inverted sugar syrup

1 cup of cream

11/2 cup of fresh milk or water

1/2 teaspoon of lime juice (optional)

1 teaspoon of vanilla extract.


When you must have cut the fruit, removed the seeds and pressed out the pulp in the cups. Follow the following processes to prepare your Soursop ice cream.

1. Place the pulp, cream and milk in a medium pot over medium heat until it boil. Stir occasionally to prevent it from sticking. Remove from the heat.

2. Whip the eggs and sugar with the inverted sugar until creamy.

3. Mix the soursop cream with the egg cream and heat until it boils again. Remember to stir occasionally. Remove from the heat.

4. Whip the mixture with a hand mixer until very creamy.

5. Let cool to room temperature until completely cold. Place in a plastic or glass container that can be placed in the freezer.

6. Remove from the freezer every hour and whip quickly. Place back in the freezer. Repeat this process 4 or 5 times until the mixture has the consistency of ice cream.

7. To prepare the inverted sugar you’ll need 2 pounds of sugar, 2 cups of water and 1/4 teaspoon of cream of tartar.

8. Mix all the ingredients, let boil. Remove, cover and let cool completely.

9. You can refrigerate the ice cream in a sealed glass container.

And your Soursop ice cream is ready.

I recommend using inverted sugar, but you can also use glucose syrup to prevent crystals from forming in the ice cream. You can simply use sugar if you like. You can also add a pinch of ginger or a tablespoon of lemon juice.

If this is helpful, let me know in the comment section. If you have any question, also use the comment section. I'll respond to every comment.

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Content created and supplied by: FrankMan2021 (via Opera News )

Ice Cream Soursop


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