Soursop is very popular in Jamaica and is generally used to make a nice creamy Punch. But of course I thought what can I do differently so here goes
1 1/4 cups sugar
1 teaspoon unflavored gelatin
3/4 cup cold whole milk
3 cups soursop ( guanabana) purée, chilled
- Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Transfer syrup to a metal bowl and quick-chill by putting bowl in an ice bath and stirring occasionally until cold, about 5 minutes.
- Add remaining 1/4 cup water to saucepan and sprinkle gelatin over it, then let stand 1 minute to soften. Bring to a bare simmer, stirring until gelatin has dissolved. Add to syrup along with milk and guanabana purée.
- Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.