Pink Guava, White Chocolate & Macadamia Nut Ice Cream

Adapted from David Lebovitz's Vanilla Ice Cream

Makes about 1.5 litres


250ml (1 cup) full-fat milk (preferably organic)

pinch of salt

150g (3/4 cup) sugar

500ml heavy cream (2 cups)

6 large egg yolks (preferably free range)

1 teaspoon pure vanilla extract (maybe reduce to 3/4 teaspoon)

2x 410g tins guava halves

1 tablespoon cassis (optional)

125g macadamia nut white chocolate, cut into small chunks


Drain guava halves of all their syrup. Using a food processor or stick blender, process the guavas until you have a smooth puree, then strain to remove the seeds (you could probably do this in a food mill if you prefer). Add the cassis, stir well, then cover and refrigerate for several hours, ideally overnight.


Next, strain the cream into a 2 litre bowl, and then stand that bowl in an ice bath.


Lightly whisk the egg yolks in a separate bowl and set aside.


Combine milk, salt and sugar in a small saucepan and gently heat. Then slowly pour about half of the warmed milk into the egg yolks, stirring constantly to ensure the eggs don't curdle.


Return the warmed egg yolks and milk to the saucepan.  Then cook over a low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon or spatula.


Strain the custard into the cream, which is standing over its water bath, and keep stirring until the custard is completely cool.  Stir in the vanilla extract.


Cover with cling film, pressing it right down onto the surface of the custard, and then refrigerate for several hours, ideally overnight.


Mix the custard and the guava puree together, and then churn in your ice cream maker according to the manufacturer's instructions.


Remove churned ice cream to a cold bowl.  Stir through the chopped up chocolate.


Serve immediately, or freeze in a suitable container until ice cream has firmed to your desired consistency.


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