Recipe - soursop ice cream (sorvete de graviola)

Ingredients

• 1 lb (400 g) frozen natural soursop pulp, unthawed
• 1/2 cup (125 ml) cold water
• 1 tablepsoon . cornstarch
• 2 cups whole-fat unflavored yogurt
• 1 cup demerara sugar

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Preparation

• Dissolve the cornstarch in the cold water, then heat in a saucepan over medium heat until the mixture thickens. Remove from heat and let cool slightly.
• Pour the cornstarch/water mixture into a blender, then add all the remaining ingredients.
• Blend at medium-high speed until the mixture is completely homogenous.
• Pour the blender mixture into any type of ice-cream maker and process according to directions. Keep frozen until ready to serve.
  
• For a more flavorful ice cream, remove from the freezer about 15 minutes before serving.

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