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Tag Archives: ice cream

I’m a big fan of guavas.  My parents are aware of this.  So my parents at some point planted at least five different guava trees in our yard, all different varieties.  This was fine when they were taking care of the trees.  But they are no longer taking care of the trees.  I have to take care of the trees.  It’s enough to make me reconsider whether or not I’m a fan of guavas.

Anyway, the current fruit tree I quite dislike right now is the one the with the pink-fleshed fruit.  They’re one of the more fragrant guavas, but they tend to be all soft and mush.  I don’t really like eating soft, mush fruit.  I prefer the really crisp and slightly tart Asian cultivars.  So I have this giant tree of fruit that I don’t want to eat and it’s raining guavas down into my yard.  What do?

Make ice cream.  (Sorry, I don’t have a photo because every time I’ve made this ice cream, people have fought to get the last spoonful.  I’ll add a photo when I make another batch.  I still have like 19827391283791823lbs of guavas.)


  • 2lb guavas, quartered
  • 1c evaporated milk
  • 2c heavy cream, divided
  • 0.5-0.75c sugar, depending on sweetness of fruit
  • pinch of salt
  • 5 egg yolks
  • 0.5 tsp vanilla extract


  1. Preheat oven to 375deg F and line a baking sheet with parchment paper. Evenly spread quartered guavas on the baking sheet. Bake until soft, about 15-20 minutes. Mash guavas with a potato masher or back of a ladle.
  2. Combine guavas with milk, 1 cup of cream, sugar, and a pinch of salt in a heavy duty saucepan. Heat over medium high heat until steaming, stirring occasionally.
  3. Meanwhile, whisk together the egg yolks in a medium bowl until smooth. Ladle about 1 cup of the hot cream mixture into the eggs while whisking constantly.
  4. Return the egg mixture to the saucepan and heat over medium heat, stirring constantly, until mixture coats the back of a spoon.
  5. Meanwhile, pour the remaining cream into a separate bowl and set a fine mesh sieve on top. Remove the custard from heat and immediately pour it over the sieve. Try to press as much of the liquid through the sieve as possible. Remove the sieve and stir in vanilla extract.
  6. Cover the bowl and refrigerator until completely chilled, at least 2 hours then churn in ice cream maker according to manufacturer’s directions.


  • Depending on your ice cream maker, this makes about a quart of ice cream.
  • If you want a contrast in texture, take a stick blender to the guavas after heating it with the milk/cream mixture before adding the eggs.  You’ll still need to strain it afterwards.  The resulting ice cream will have a little bit of crunch from the chopped up seeds.  I made it this way the first time and lots of people wanted to know if I had put peanuts into the ice cream.
  • If you’re not a big fan of straining all that liquid, you could try using a food mill.  I don’t have one so I’m not sure how the seeds would react to the milling though.

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And it was delicious.  The end.

Ok, not really the end.

I had been looking into chocolate Guinness ice cream recipes because chocolate and stout, in particular Guinness, go well together.  It’s interesting that I know this considering that drinking beer does not interest me and I do not do it.  Thus I would have obviously never drank a stout and eaten chocolate at the same time to know that they go well together by experience.

But anyway, I was looking into recipes and I first found this one from allrecipes.  I didn’t try this recipe because I was a little concerned about the alcohol content in how it would affect freezing, I didn’t want the ice cream to taste really boozy, and I really wanted to make a custard based ice cream. So I was looking around for custard bases to adapt and I found one a really good chocolate Guinness ice cream recipe from the Marvelous Misadventures of a Foodie.  So I tried it.


  • I used a Cuisinart ICE-21 churner, which I quite like.
  • Guinness has downsized their bottles, like most other food manufacturers, because of the economy.  So instead of 12fl oz bottles, you have 11.2fl oz.  It’s not that big a deal.  You can still reduce that to about 0.5c.
  • I did not realize that it would be so stupidly difficult to get Dutch processed cocoa powder.  For some reason, I used to see it all the time and now, I can’t find it anywhere.  I can get it, but not easily at the stores around me.  So, if you need to get Dutch process cocoa, plan ahead and order online.  I ended up using Hershey’s Special Dark cocoa powder, which is a blend of Dutch process and normal cocoa.  It’s not bad but I think I would prefer using all Dutch process cocoa powder next time.
  • The Guinness flavor is pretty subtle.  I was a little disappointed in that.  I think I might play with the recipe and use two bottles of Guinness reduced to about 1c and lower the milk content.  And probably change the whole milk to evaporated milk to keep the water level down but have the milkiness still.  I might also up the vanilla a little.
  • This ice cream is incredibly smooth.  Really great texture.
  • I may add walnuts and English toffee next time.  Maybe.
  • Remember to put your storage container inside the freezer while you’re churning the ice cream so it’s nice and cold.  That way when you dump out the ice cream from the mixing bowl, it doesn’t immediately melt in your room temp storage container.  Especially if you happen to be making ice cream in 90+ deg weather.