I could not get soursop so I ended up making barbadine coconut Ice cream instead…..
I wanted to make some soursop ice-cream the other day but I could not get a sour sop in the market or the supermarket. So I settled for another fruit that is not so popular but just as exotic, barbadine. I must say, barbadine makes a terrific creamy ice-cream and even punch. For this post, we have for you barbadine coconut ice cream.
Barbadine is an unusual fruit. Another name for it is giant granadilla. In other islands it is called grenadine, giant tumbo or badea. The pulp is not extremely sweet, but it has a soft smoothness, especially when it is blended in a processor. The blend comprises of both the juice from the middle of the fruit and the white pulp around the many seeds. No water is added to the blend. Your recipe for a good barbadine coconut recipe starts here.
How to make Barbadine Coconut Ice Cream
This barbadine ice cream does not include eggs, but it has coconut milk, milk and cream. The coconut milk and milk is important as it will gave the ice cream a milky taste and help bring out the natural taste of the barbadine. The egg substitute for this recipe is cornstarch.
The cornstarch is the main reason this ice cream is so light and soft to the cut and does not come out icy. The texture of this ice cream will certainly amaze you: it is light, creamy, smooth and mildly sweet. The umami (deliciousness) factor is high, and the guilt for eating this dessert is low. This is a big deal especially around the holidays where food flows in abundance and somehow everyone begins to look like Santa Claus lol.
BARBADINE COCONUT ICE CREAM
1 barbadine fruit (yields 3 cups)
4 tbsp. cornstarch
1/2 cup sugar
4 cups fresh coconut milk (See instructions below)
1/2 cup condense milk
1/2 cup heavy cream
1 tsp. coconut essence
Now for the coconut:
Blend the meat of 2 coconuts with 3 1/2 cups of water. Strain and squeeze in a mesh cloth.
This should yield about 4 cups. Reserve three cups. Pour one cup of coconut in a bowl.
Add the cornstarch and whisk. Make sure there are no lumps.
In a deep pot, add the blended barbadine pulp, the three cups of coconut milk and sugar.
Heat over a low flame and mix with a whisk.
In our case, using a kitchenaid ice cream attachment, a thick creamy mixture is produced after 20 minutes.
Not much to say about this ice cream recipe. Just get a ripe granadilla and try it. that’s all.
Ah gone 🙂