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GUANABANA ICE CREAM
2 cups guanábana pulp
13 oz. cream
1 can condensed milk
J uice of 1/2 lime
3 egg whites beaten until stiff
Grated lime peel
Set aside the egg whites and blend the remaining ingredients.
Place the mix in a mold and freeze for 20 minutes. Then blend
again and fold in the egg whites with a wooden spoon. Pour the
ice cream into individual serving cups, garnish with a sprinkling
of lime peel and freeze. Remove 10 minutes before serving.
These recipes are taken from the book "Delicious Tropical
Fruits" from Liliana Vargas.
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