- 1 lb fresh yellow or pink guava, peeled
- 2 1/2 cups whole milk
- 1 cup sugar
- zest and juice of 1 lime
- 1/2 tablespoon tapioca starch
- Place all ingredients in a sturdy bowl. Use an immersion blender to blend the ingredients until just seeds remain.
- Whisk the mixture through a metal sieve into a second bowl. Cover and refrigerate at least 2 hours or up to 24.
- Add to ice cream maker and churn according to manufacturers instructions.
- Eat immediately or scoop into an air tight, freeze safe container and freeze until you want to eat it!
- I used my Cusinart Ice Cream and Gelato maker (and the ice cream paddle) but any 1 1/2-2 quart ice cream maker should work!
- I love this ice cream container. It doesn’t look like much but it’s often on sale for about $7 and keeps my homemade ice cream ice and freezer burn-free for over a week.
We came into a Bloomingdale’s gift card recently and decided to get one of the rare kitchen appliances we didn’t already have—an ice cream maker with a compressor. My husband gave me one with the freezeable insert for my 25th birthday back when we were dating (and the early days of this blog) and while we used it a ton, we never really have had the freezer space to dedicate to the insert. Plus it requires at least 24 hrs of thinking ahead to freeze the insert followed by another bout of freezing the ice cream before you can eat it. A maker with an internal freezing unit means that as long as what you put in it at a reasonably cool temperature it comes out as ice cream about 40-60 minutes later. It’s pretty much ready to eat then too but I like it a little firmer so we normally freeze it for a little longer.
We have been working our way through and loving the Jeni’s Ice Cream book (with one chocolate from The Perfect Scoop tossed in) but I really love sherbet. I know it’s not trendy but I love it! It’s creamier than sorbet but less dairy-rich than ice cream. My favorite is the apparently discontinued Twisted Cactus from local supermarket chain, Weis, but barring that, any will do, especially if it doesn’t include lime. Even the $1.50 tub from Aldi is fine with me. So I knew I had to make sherbet in our new machine!
A new Lidl opened up in my neighborhood (so exciting, we have very few grocery choices under 15 minutes away) so I went there for good prices on cream to make ice cream and discovered they had a large selection of tropical fruit. Who knew? I picked up a whole pound clamshell of guava and some loose passion fruit. I don’t think I’ve seen guava in a “regular” supermarket since my mom and I tried one in the 1990s. I’m not sure if I’ve ever seen passion fruit here.
As I remember from the 1990s, guavas have a ton of tiny seeds that need to be removed (unless they are very soft, I have not found this to be true) before eating. The easiest way to do this is to blend it. For this, I felt like the best method was to use a hand blender and mix it all together—it makes the milk and fruit silky smooth but somehow manages not to actually blend the seeds into the mixture. Perfection. Then I used my usual trick of using a whisk to whisk the mixture through the sieve to get every drop of fruit out. Pop it all in the ice cream maker and voila—-the fresh fruit sherbet of any guava lover’s dream.