Soursop ice cream is a Caribbean dessert that is especially popular in Trinidad and Tobago.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Use a hand-held mixer to beat the milk and sugar in an exceedingly medium bowl on low speed till the sugar has dissolved.
Add the cream and soursop; beat on low, then medium speed till totally incorporated.
Cowl the bowl tightly with wrapping associated refrigerate for a minimum of an hour, till totally chilled.
This can be the frozen dessert base.
Transfer to associate airtight instrumentation and freeze for two to four hours, or till the frozen dessert is solid, before serving.