Cuban recipe
Creamy Cuban Sugar Apple Ice Cream Without a Machine
Creamy sugar apple (anón) ice cream made with heavy cream and condensed milk, no ice cream maker needed. Just four ingredients and a good freeze for a refreshing dessert.
- Preparation40 min
- Total time7 h 40 min
- Servings6-8 servings
- DifficultyEasy
The anón (Annona squamosa), or sugar apple, is one of those Cuban backyard fruits that smell like childhood: white, sweet, fragrant pulp that you eat by the spoonful. Its flavor, somewhere between pear and custard, lends itself wonderfully to ice cream.
This version needs no ice cream maker: the whipped cream adds the air and the condensed milk adds creaminess and sweetness, so it turns out smooth and free of ice crystals. It is an ideal dessert for hot days or to round off a Sunday meal.
Ingredients
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Method
- Wash the ripe anones well and open them with your hands or with a knife.
AI-generated image.CiberCuba - Manually remove ALL the black, hard, inedible seeds before processing, and discard the skin too. Check the pulp carefully so that none remain.
AI-generated image.CiberCuba - Weigh out 300 g of clean pulp, mash it with a fork and press it through a sieve so it is smooth. Refrigerate it until it is very cold.
AI-generated image.CiberCuba - Mix the pulp with the condensed milk and the pinch of salt. Add a few drops of lime if you want a tangy touch.
AI-generated image.CiberCuba - Whip the very cold cream until it forms soft peaks, taking care not to overwhip it so it does not split.
AI-generated image.CiberCuba - Fold the whipped cream into the anón mixture with gentle folding motions so you do not lose the air.
- Transfer the mixture to a freezer-safe container, cover it and freeze for 6 to 8 hours, until firm.
- Take the ice cream out a few minutes before serving so it softens, and serve it in scoops, in a glass or in a bowl.
