Barbadine Coconut Ice Cream

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

 

The barbadine fruit.

 

Remove the seed and strain to collect the liquid.  Peel the barbadine and chop the pulp.

 

Blend the liquid and chopped pulp of the barbadine in a blender or food processor.  Set aside.

 

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.

 

Add the condensed milk.  Mix well.

 

Add the reserved coconut milk + cornstarch mixture.

 

Add the heavy cream (optional). Allow to cool and then refrigerate for a minimum of 3 hours.

 

Remove the mixture and place in the ice cream machine.
Follow the manufacturer's instructions for churning the ice cream.

 

In our case, using a kitchenaid ice cream attachment, a thick creamy mixture is produced after 20 minutes.

 

Pour the ice cream in a container and freeze.  Serve cold.

 

Not much to say about this ice cream recipe. Just get a ripe granadilla and try it. that's all.

Ah gone 🙂