Guava Icecream

• The first step is to prep the guavas. If the skin is too hard, peel the skin. Else, chop them with the skin. Slice the guava in half, after cutting off the stem and bottom.
• Transfer to a blender and add water. Reserve some slices for garnish if you want.
• Blitz to make a smooth puree. Pass it through a sieve to discard the seeds and keep it aside for now. Add food color (if adding) now. You can also refridgerate it till needed.
• Prepare the garnish by mixing chilly powder, salt and black salt. Keep it aside as well.
• Add heavy whipping cream (straight from the fridge) to a mixing bowl. Using an electric beater, pulse it. You can also do this using a whisk. Beat till it forms soft peaks and is double in volume. Be mindful of scrapping the edges as you beat.
• Add chilled whole milk, and condensed milk.
• Also add powdered sugar to the bowl. Next, add the guava puree. If you had reserved some guava slices, chop them finely and add to the bowl at this point.
• Mix and continue to beat it till it’s all well combined. When you see bubbles on top, give it a light mix to dissolve the bubbles.
• Transfer the bowl to a freezer. No need to cover. Let it freeze for 2-3 hours.
• Then take it out and using a spatula, break the ice cream and stir it all over.this is done to prevent the ice crystals from forming.
• You can enjoy the ice cream right away as a soft serve if set. Else, freeze it again for 2 more hours.
• Once set, take it out of the freezer and let it sit out at room temperature for 5-10 minutes to soften slightly before scooping.
• Once set, take it out of the freezer and let it sit out at room temperature for 5-10 minutes to soften slightly before scooping.
• Additionally, dip your ice cream scooper in warm water before scooping. It helps.
• Serve up a scoop or two of this indian ice cream in serving bowls, sprinkle the prepared garnish on top, and enjoy this chilled treat!

Notes

• If you want, add a teaspoon of vanilla extract along with the puree, for an enhanced flavor. Use little evaporated milk to reduce the amount of cream used.
• If you don’t have access to fresh fruit, you can also use frozen guava or ready guava pulp or paste that’s more easily available.
• Add red food color only if the insides of the guava are not pink. You can also skip adding food color. The color of your ice cream will not have a pink hue then.
• Do not skip the garnish. It gives this ice cream a certain flavor that you can’t beat. You can also make this guava recipe in an ice cream maker.