Recipe - soursop ice cream (sorvete de graviola)

Name: Recipe - soursop ice cream (sorvete de graviola)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: En
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

Dessert

2 servings

Very Easy

25 min

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

Preparation

Preparation15 min

Cook time10 min

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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