Soursop Ice Cream


INGREDIENTS:
  • SAS soursop pulp - 460g
  • Sugar – 400g
  • Milk - 500cc
  • Egg - 1 unit
  • Whipped cream - 400g

PREPARATION:

In a bowl, add SAS soursop pulp, sugar, and milk, mix well. Stir the egg white avoiding stiffness and add to the mixture. Freeze the mix for 30 minutes. Add the whipped cream, mix well and return to the freezer until it is stiff. Garnish and serve.