Cuban recipe
Creamy Pink Guava Ice Cream Without a Machine
Creamy pink guava ice cream with no ice cream maker: thick purée, whipped cream and condensed milk. Just mix and freeze.
- Preparation40 min
- Total time7 h 40 min
- Servings6-8 servings
- DifficultyEasy
Guava is the quintessential flavor of the Cuban afternoon snack: in sweet paste, in milkshakes, in pastelitos. This ice cream brings it to its freshest and creamiest, with that pale pink color and unmistakable fragrance.
You don't need an ice cream maker. With thick guava purée, well-whipped cream and condensed milk you get a smooth, silky texture that scoops easily with a spoon, with no ice crystals. Ideal for hot days or to finish a family meal.
Ingredients
Check off the ingredients you have.
Method
- Wash the ripe pink guavas well and cut them into pieces.
AI-generated image.CiberCuba - Blend the fruit gently, without pulverizing the seeds, and pass the purée through a fine sieve, pressing with a spoon to remove the seeds and skin. Discard what remains in the sieve.
AI-generated image.CiberCuba - If the purée is watery, reduce it over low heat for a few minutes until thick. Let it cool completely.
- Mix the cold purée with the condensed milk, lime juice and the pinch of salt until combined. Taste and adjust the sweetness.
AI-generated image.CiberCuba - Whip the very cold cream until it forms soft, firm peaks.
AI-generated image.CiberCuba - Fold the whipped cream into the guava mixture in batches, using gentle folding motions so you don't lose the air. It should be a smooth, uniform pink cream.
AI-generated image.CiberCuba - Pour the mixture into a freezer-safe container, smooth the surface, cover tightly and freeze for 6 to 8 hours.
- Take the ice cream out a few minutes before serving, scoop into balls and serve in glasses or bowls with a few pieces of fresh pink guava.
