Title: Soursop Ice Cream
Categories: Dessert Icecream
Yield: 6 Servings

2	c	Soursop puree
1/4	c	Ginger juice
2	tb	Lime juice
1/2	ts	Vanilla flavoring
1		(14 oz) large can condensed milk

Peel the soursop and place in a colander to remove seeds and secure pulp. Combine 2 cups soursop with the other ingredients. Mix well. Turn into either a conventional ice cream freezer or and ice cube tray and freeze. Yield 1 quart.

From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn Posted by: Bill McGimpsey

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