Guava not only adds flavor to this refreshing ice cream, it also perfumes it with its floral aroma.
Guava Ice Cream
6 guavas, peeled, seeded and diced
2 cups heavy cream
1 cup sugar
2 tablespoons kirsch or raspberry liqueur
Purée the guavas in a blender. Heat the cream (do not let it boil) and dissolve the sugar in it. Allow it to cool, then stir it into the guava purée with the kirsh. Pour the mixture into an ice cream machine and follow the manufacturer’s instructions to freeze. If you do not have a machine, pour the mixture into a suitable container and put it into the freezer for at least 4 hours. After the first 30 minutes, take it out and whisk it to break up the ice crystals, then return to the freezer. Whisk twice more at half-hourly intervals, then leave the ice cream in the freezer to firm up.
Makes about 1 quart.
From “A Passion for Fruit” by Lorenza De’Medici