Last week while strolling through the produce store, I found these guavas. I had heard of these exotic fruits from the frozen guava and cheese pastries but I had never seen a whole one before. I was mesmerized so I brought home a pound of them.
Of course once I saw them I had already assigned them to play a role in ice cream.
The problem was I had no idea how to cook them. So when you don’t know… roast ’em. I left the skin on, quartered them and roasted them for 14 minutes. I was surprised to see a whitish flesh rather than a brilliant pink that I’ve seen in pictures.
Once they were done roasting and cooled, I took a bite into one and almost chipped a tooth from a seed. News flash, guava seeds are hard and inedible. Unless your teeth lift weights three time a day… mine don’t.
So after removing most of the skin, I added them to my usual ice cream base and once the custard was finished, I pushed them through a sieve to remove the seeds.
The house smelled delicious during the whole process and the final product tasted very, well, fruity. Since I used the whole fruit, rather than just a paste like other recipes used the guava was very pronounced and fresh tasting.
Even though the fruit itself wasn’t bright pink, somehow the ice cream came out with a pink tinge. Maybe next time I will score a bright pink variety.
Guava Ice Cream
1 lb guava’s, quartered
1 tablespoon sugar
2 cups whole milk
3/4 cup sugar
pinch of salt
4 egg yolks
1 cup heavy cream
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Evenly spread quartered guava on the baking sheet and sprinkle with 1 tablespoon of sugar. Bake until soft, about 15 minutes. Let cool completely then remove skin from guavas. This should be easy but if some skin is difficult to remove, leave it on.
Combine guavas with milk, remaining sugar, and a pinch of salt in a heavy duty saucepan. Heat over medium high heat until steaming, stirring occasionally.
Meanwhile, whisk together the egg yolks in a medium bowl until smooth. While whisking constantly, slowly poor the heated milk into the egg yolks.
Return the milk and egg yolks to the saucepan and heat over medium heat, stirring constantly, until thick, about 5 minutes.
Meanwhile, pour the heavy cream into a separate bowl and set a fine mesh sieve on top. Remove the custard from heat and immediately pour it over the sieve. Using the back of a spoon or spatula, press the guavas against the sieve to push through as much juice and flesh as possible. Remove the sieve and stir in vanilla extract.
Cover the bowl and refrigerator until completely chilled, at least 2 hours then churn in ice cream maker according to manufacturer’s directions.