A delicious tropical-flavored ice cream perfect for after-dinner dessert on a hot day. Made with fresh guava fruit, Meyer lemons, duck or chicken eggs, and grass milk.
Rough chop about 5 cups of fresh guava fruit (about 820 grams). Place in saucepan with 2 cups of water and 1/2 cup sugar. Cook over medium heat for about 10 minutes, stirring occasionally. Blend guava to a liquid pulp with immersion blender, then remove from heat. (Or remove from heat and blend in food processor, if you don't have an immersion blender.)
Strain the guavas through a Chinois strainer to remove the seeds, while extracting the pulp and juice. You can also use a metal pasta strainer or cheesecloth. It's very important to remove the guava seeds for a good final ice cream consistency.
Let strained guava cool for about 20 minutes.
In a stand mixer, cream 2 eggs + 1/2 cup sugar (this is in addition to the 1/2 cup sugar used in the guava puree).
Add 1 1/2 cups half and half, 2 cups milk, and 1/2 tsp vanilla to the mixer. Then add guava puree, lemon juice, and lemon zest. Mix until all ingredients thoroughly blended.
Place mixing bowl in fridge for 1 hour to chill all ingredients.
This recipe is enough for at least two full batches of ice cream in our Cuisinart ice cream maker. So, pour half of your chilled guava ice cream mix into your ice cream maker (enough for 6 or so servings).
Ice cream should be ready in about 20-30 minutes. One tip we've found helpful for speeding up our ice cream maker: place a towel over the opening on top of the ice cream maker to help insulate and hold in cold air as it mixes.
This recipe is best eaten immediately right out of the ice cream maker. It still tastes amazing after being stored in the freezer, but the consistency isn't quite as good as fresh. We store our ice cream in our freezer in pyrex baking dishes. Our chef friends who make ice cream with much fancier equipment and more dangerous processes (such as using liquid nitrogen) tell us that it's hard to replicate the smoothness of commercially produced ice cream in home ice cream makers due to the shape of the ice crystals that form under extreme cold temps provided by commercial devices/techniques.
Fresh guava ice cream with Meyer lemon https://www.tyrantfarms.com/recipe-fresh-guava-and-meyer-lemon-ice-cream/