Soursop Mango Swirl Sherbet Yield 2 quarts Chef Jessica Vasquez (Instagram: @jessiecakebakes) at Momotaro in Chicago's West Loop Neighborhood

Ingredients for Soursop Mango Swirl Sherbet:

• 500 g. The Perfect Purée Soursop Puree, thawed
• 500 g. The Perfect Purée Mango Puree, thawed
• 200 g. buttermilk
• 10 g. citric acid
• 600 g. milk
• 200 g. heavy cream
• 300 g. sugar
• 200 g. glucose syrup
• 6 g. ice cream stabilizer

Method for Soursop Mango Swirl Sherbet:

1. Combine Soursop puree, buttermilk, and citric acid in a bowl and set aside.
2. Place milk, cream, sugar, stabilizer, and glucose syrup in a pot and bring to a boil.
3. Reduce heat and simmer for 2 minutes, then remove from pot.
4. Place base in a bowl and let cool in ice bath.
5. Once base is cooled, add Soursop mixture and strain through chinois into a 4-quart container.
6. Make the same sherbet base, but substitute Soursop for Mango and continue the same process.
7. Let bases mature overnight.
8. Spin bases separately and combine them in an ice cream container before freezing.