Guava Ice Cream

Temperatures are soaring and air is very warm indeed ... somehow I don't seem to enjoy summers here. But that is not the case for all my family around me.

They seem to jump in joy, run around with kites, swim in cool waters and eat loads and loads of ice creams. Tubs of cold treats are the only things to keep them happy.

I am quite lazy to whip up custard from scratch or go for exotic flavours. Fruity flavours are quite different from chocolate /toffee /caramel ones and they taste yummy. I love guavas as they have a very unique flavour.

We used to chop up unripe guavas, mix them with chilli powder and salt and enjoyed during the summer afternoons. The ripe ones have a sweet aroma and a wonderful soft almost gooey centre dotted with seeds.

Most of the Indian homes have a guava tree, so the yield can be made use in this delicious way. Did you know that the guava leaves have medicinal properties and are used as antiseptic and anti-diarrheal purposes.
 
This icecream is inspired from an authentic Caribbean recipe but adapted to my taste. It has the most wonderful aroma and the depth of flavour is intense...

For the Icecream:
Ripe guavas: 8 nos [small].
Whole milk: 100 mls + 3 tbsp extra.
Whole cardamom: 3.
Cloves: 2.
Cinnamon: one 1 inch piece.
Ginger powder: 1 tsp [optional]
Chilli powder: 1 tsp [optional]
Light muscavado sugar: 200 gms.
Corn flour: 1 and 1/2 tbsp.
Water : around 100 mls.

1.In a deep heavy bottomed vessel simmer the milk  and the aroma spices for 12-15 minutes.
2.Remove from heat. Cool completely and let the spices infuse with the milk overnight or atleast for 6 hours.
3.Strain the milk and reserve until further use in the refrigerator.
4.Wash and cut the top and the bottom bits of the guavas. Chop them finely and grind to a paste.
5.Transfer the paste to a container and add the 1/2 cup of water.
6.Rub the paste through a metal strainer with a spoon to extract the soft smooth pulp.

 7.The resulting pulp should be around 450-500 mls.
8. Mix the corn flour with 3 tbsp of milk. Place another pan on slim flame.
9.Add half the pulp, ginger powder, chilli powder and sugar. Whisk until all the sugar is melted and everything is evenly mixed.
10. After 4-5 minutes when the mixture comes together add the corn flour mix and whisk together.
11.Once thick remove from heat and cool.
12.Add the spiced chilled milk to the cooled pulp and mix well.
13. Transfer to a freezable bowl and freeze for 2 hours. Remove from freezer and whisk to break down the ice crystals.
14.Repeat a couple of time and freeze until firm.


Enjoy scoops of icecream garnished with crystallised ginger pieces and cloves.

Notes: There is no need to peel the skin of the guavas as ripe ones have very thin skin and peeling them you would lose essential vitamins. Leaving the skin doesn't impart any bitter flavour to the icecream.

The amount of sugar I have used imparts a mild sweetness to the icecream. You can add 50 gms mor if you prefer a sweeter treat. You can also use regular caster sugar in place of muscavado sugar.

The chilli powder and ginger powder are purely optional but it provides a wonderful depth to the icecream.

Enjoy..

Scribbled by Reva