Lightly Poached Guava Ice Cream- Recipe
There are few better ways to enjoy guava’s than when they are lightly poached in a sugar syrup. I love to add star anise and vanilla to the sauce to give it a spicy lift.
These poached guava’s added to a vanilla ice cream, transforms them into something quite delightful.
First you poach the guavas:
- 800g guava (this makes more than you will need for the ice cream, but fabulous to serve with it)
- 2 cups of water
- 1 vanilla pod with the seeds scraped out
- 3/4 cup of sugar
- 3 star anise pods
Bring the water and sugar to a boil and then add the fruit and gently simmer for 10 minutes. Remove the fruit and continue to cook the syrup until it starts to thicken slightly. Allow to cool.
Then you make the ice-cream:
When the sugar syrup and poached fruit has cooled, start making the ice cream.
- 1/2 cup sugar
- 2 large eggs (fresh and free range)
- 1 1/2 cups of double cream
- 3/4 of a cup of the cooled poaching syrup
- 1 cup of milk
- 1 t vanilla extract
- 2 cups of poached guava’s – roughly chopped
Using an electric mixer beat the sugar and eggs for about 3 minutes until light and fluffy. Add the cream, milk, vanilla and sugar syrup and mix. Add the poached guavas and lightly blend with a hand held stick blender to incorporate the fruit into the cream mix. Process this through your ice-cream machine until its frozen.
Spread the ice cream out into a flat tray and freeze immediately until ready to serve. I find storing it in a flat container makes the scooping process easier, but if you are not worried about making perfect balls, any container will do.
This was delicious served with a light dusting of cinnamon and a few slices of freshly cut guavas. You could also have a scoop on your left-over poached guava’s.