- 1 med/large ripe soursop
- Water – approximately 4 – 5 cups
- 2 tbsp custard powder or cornstarch
- 2 tins condensed milk
- 1 8oz tin evaporated milk or 2 small cartons
- Generous pinch of salt
- Few dashes bitters
Pull the skin off the ripe soursop. Discard along with the center vein.
Add enough water to squeeze soursop pulp through a strainer. This can be done twice, the 2nd time with much less water. Discard the remaining pulp and seeds and set aside.
In a large saucepan, bring 2 cups water to a boil. In a seperate bowl, mix together the custard powder or cornstarch with ¾ cup water unti dissolved. Add this mixture to the boiling water. Stirring continuously, cook for 2 – 3 minutes or until the mixture thickens. Remove from heat.
Add the remaining ingredients. Mix well and taste to adjust sweetness if desired. Strain the mixture once more.
If using an ice cream maker follow instructions according to manufacturer.
If not using an ice cream maker, pour the mixture into a large container and place in the freezer. When the mixture now begins to freeze, (check after 1hour or 2), remove and beat the ice cream with a hand mixer. The mixture should increase in volume. Return to the freezer and let stay until the ice cream is ready.