 | Pink Guava Ice Cream8 servings 40 minutes |
| • | 16 oz. The Perfect Purée Pink Guava Puree, thawed |
| • | 24 oz. light cream |
| • | 24 oz. heavy cream |
| • | 1 1/2 cups granulated sugar |
| Method: | |
| 1. | Mix light cream, heavy cream and sugar in a medium saucepan. Bring ingredients to a boil, reduce heat and simmer for 3 minutes, stirring occasionally. |
| 2. | Remove pan from heat, stir in Pink Guava Puree, and allow to cool to room temperature. |
| 3. | Pour into ice cream maker and freeze according to manufacturer’s instructions. |
| Serving Suggestion: | |
| Serve this delicately flavored ice cream sprinkled with toasted fresh coconut or toasted almonds. | |