Before I get into the Soursop ice cream post, I would like to share a little about my writing……..
Sometimes I wonder if visitors read the introduction to each recipe. Do you just skip the writing and go straight to the recipe? How many of you really take on what I have to say? Or, are you on the other side of the reader scale where you get engrossed in the writing and enjoy my craft? Writing is hard work.
I once remembered one of our local writers, it may have been Samuel Selvon or V.S. Naipaul, talking about the work involved in writing and how hard it can be sometimes. Believe you me, now I can relate to that statement. Writing is hard work, but at the same time it is rewarding when done right.
Sometimes I even laugh at my own posts when I read them and mentally relive the moment that I talked about. To me that’s a testament to the effect the writing has. I remember some of the pieces – one I wrote about picking pigeon peas on the mountainside in Caura; another, I wrote about getting soaked in the rain after school; and one where I just described the lights of Divali.
I love talking about my experiences. I would even talk about my experience preparing a dish or meal. Some of my writing are funny, descriptive, and yet others are informative. I feel obligated to talk more about health and wellness . It’s important today, in my country, because obesity is a serious issue here. However, I’ve always liked writing from different angles. It keeps the posts fresh and creative.
Over the past few years of blogging I have really seen myself grow as a blogger. I definitely have a different view of and pride in our style of cooking now. If foreigners could leave their cold countries to come to Trinidad and Tobago to enjoy our food and culture then we really have something unique. And, in truth, I believe it to be top class as well…..
Truly, you shouldn’t skip my writing if you do. I’m sure you will be entertained for a moment and at least it will leave you different after you read the recipe. Like now, you have a better understanding about my view of writing for the site and the honesty and depth I go to sometimes when sharing my food experiences.
An Eggless Soursop Ice Cream Recipe
Anyhow, with that in mind here’s an eggless soursop ice cream that all would enjoy. It is a simple recipe. This ice cream does not contain egg or a lot of sugar, so it is not excessively sweet and high in calories like many other ice creams. I know many of you would enjoy it nevertheless.
Here is my eggless soursop ice cream.
SOURSOP ICE CREAM
1 cup soursop yogurt (we used the Pax brand from Mt. St. Benedict)
1 cup heavy cream
1/4 cup soursop pulp (seeds removed)
1/2 cup fat free milk
1/2 cup sugar (You can use granulated or the light brown sugar. Which ever you have at home)
1 pinch salt
2 tsp. almond extract
Prepare your ice cream maker according to the manufacturer’s instructions.
Place milk mixture into freezer container of an ice-cream maker,
and churn according to manufacturer’s instructions. (Instructions and times will vary.)
Note: In this case we’re using a kitchenaid ice cream maker attachment. Churning time was about 20 minutes.
Transfer ice cream to an airtight container and place in freezer.
Freeze until firm, about 1 to 1 1/2 hours, or serve immediately.
Here’s how to make the ice cream without using an ice cream maker.
1. Chill the ice cream mixture in an ice bath.
2. Pour mixture in a bowl (plastic, stainless steel) and freeze.
3. Check after 45 mins…When it starts to freeze around the edges whisk it vigourously and place back in freezer.
4. Check every 30 mins and whisk vigourously every time.
5. Continue checking the ice cream stirring every time while the ice cream freezes.
It will take about 2 – 3 hours to make the ice cream this way depending on the coldness of your freezer.
See how easy it was? Simply put, soursop ice cream doesn’t have to be complicated at all.
Ah gone 🙂