Guava Ice Cream
Makes enough for: 1 batch ice cream
Ingredients
for the guavas
- 150 g water
- 150 g fructose
- 1 star anise
- 300 g peeled weight guavas cut in half
for the crème anglaise
- 300 mls milk
- 200 mls cream
- 1 star anise
- 5 egg yolks
- 80 g fructose
Method
for the guavas
- Place the water and fructose into a sauce pan
- Bring to the boil and stir until the sugar dissolves
- Boil for 5 minutes and then reduce the heat
- Add the guavas and poach for 30 minutes until soft
- Strain and retain the simple syrup for future use, discard the star anise
- Purée the guavas and leave in the fridge overnight
for the crème anglaise
- Gently heat the milk and the cream with the star anise in a sauce pan until blood temperature
- Whisk together the egg yolks and fructose until reaches a ribbon stage
- Pour half of the milk over the eggs, whisking the entire time
- Pour the eggs back into the sauce pan and stir with a wooden spoon over a medium heat until a custard form
- Strain and place into the fridge overnight
for the ice cream
- Whisk the guavas into the crème anglaise until completely mixed
- Churn in your ice cream maker until the desired consistency
- Place into a freezer container and freeze