Soursop Ice Cream can be made in a traditional freezer or poured into ice cube trays for freezing. The classic Jamaican fruit lends itself well to home-made ice cream and can be enjoyed throughout the year.

Ingredients:

• 2 cups soursop puree
• ¼ cup ginger juice
• 2 tablespoon lime juice
• ½ tsp vanilla extract
• 1 can condensed milk

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Method:

1. To make the puree, peel the soursop and place in a colander.
2. Remove seeds and secure pulp. Combine 2 cups of the soursop with other ingredients.
3. Mix together well. Pour into a regular ice cube tray or an ice cream freezer and freeze. Makes 1 quart.