Tropical Guava Cream Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 8 servings, about 1 quart
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 40 minutes, including chilling and freezing

Quick Ingredients

• 1 1/2 cups unsweetened pink guava puree, strained if seedy
• 3/4 cup granulated sugar, divided
• 1 tablespoon fresh lime juice
• 2 cups heavy cream
• 1 cup whole milk
• 4 large egg yolks
• 1 tablespoon light corn syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt

Do This

• 1. Freeze your ice cream maker bowl for at least 24 hours if your machine requires it.
• 2. Simmer guava puree with 1/4 cup sugar and lime juice for 8 to 10 minutes, until reduced to 1 cup; chill.
• 3. Warm cream, milk, remaining 1/2 cup sugar, corn syrup, and salt to 160°F.
• 4. Temper egg yolks with the warm dairy, then cook the custard to 170°F to 175°F.
• 5. Strain the custard, stir in vanilla, and chill for at least 4 hours.
• 6. Fold the chilled guava reduction into the cold custard base, then churn for 20 to 25 minutes.
• 7. Pack into a freezer-safe container and freeze at 0°F for at least 4 hours before scooping.

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Why You’ll Love This Recipe

• Bright and tropical: Pink guava brings a naturally floral, sweet-tart flavor that tastes refreshing and sunny.
• Rich but balanced: Heavy cream, whole milk, and egg yolks make the base silky, while lime keeps the fruit flavor lively.
• Beautiful color: The guava puree creates a soft coral-pink ice cream that looks elegant with very little effort.
• Home-cook friendly: The method is straightforward, with clear temperatures so you know exactly when the custard is ready.

Grocery List

• Produce: 1 1/2 cups unsweetened pink guava puree or 6 to 8 ripe pink guavas, 1 lime, optional fresh guava slices or lime zest for serving
• Dairy: 2 cups heavy cream, 1 cup whole milk, 4 large egg yolks
• Pantry: 3/4 cup granulated sugar, 1 tablespoon light corn syrup, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt

Full Ingredients

For the Guava Puree

• 1 1/2 cups unsweetened pink guava puree, thawed if frozen and strained if it contains seeds
• 1/4 cup granulated sugar
• 1 tablespoon fresh lime juice

For the Cream Custard Base

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 tablespoon light corn syrup
• 1/4 teaspoon fine sea salt
• 4 large egg yolks
• 1 teaspoon pure vanilla extract

Optional Garnishes

• Thin slices of fresh pink guava
• 1 teaspoon finely grated lime zest
• 1 to 2 tablespoons toasted coconut flakes

Step-by-Step Instructions

Step 1: Freeze the ice cream equipment

If using a freezer-bowl ice cream maker, place the bowl in the freezer for at least 24 hours before churning. The bowl should be fully frozen and should not slosh when shaken. Set your freezer to 0°F so the finished ice cream firms properly after churning.

Step 2: Prepare and reduce the guava puree

Add 1 1/2 cups unsweetened pink guava puree, 1/4 cup granulated sugar, and 1 tablespoon fresh lime juice to a small saucepan. Set the pan over medium heat and bring the mixture to a gentle simmer, about 190°F to 200°F. Cook for 8 to 10 minutes, stirring often, until the puree thickens slightly and reduces to exactly 1 cup.

Transfer the reduced guava puree to a shallow bowl and refrigerate until cold, about 45 minutes. Reducing the puree concentrates the tropical flavor and removes extra water, which helps prevent icy ice cream.

Step 3: Warm the cream base

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, 1 tablespoon light corn syrup, and 1/4 teaspoon fine sea salt. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture reaches 160°F. Do not let it boil; it should be steaming and hot around the edges.

Step 4: Temper the egg yolks

Place 4 large egg yolks in a medium heatproof bowl and whisk until smooth. Slowly ladle about 1/2 cup of the hot cream mixture into the yolks while whisking constantly. Repeat with another 1/2 cup of hot cream. This gradual warming helps prevent the yolks from scrambling.

Step 5: Cook the custard

Pour the warmed yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a heatproof spatula, until the custard reaches 170°F to 175°F and lightly coats the back of the spatula. This usually takes 4 to 6 minutes.

Avoid boiling the custard. If it goes above 180°F, the eggs may curdle and the texture can turn grainy.

Step 6: Strain, flavor, and chill the base

Pour the hot custard through a fine-mesh strainer into a clean bowl. Stir in 1 teaspoon pure vanilla extract. Press a piece of parchment paper or plastic wrap directly onto the surface of the custard to prevent a skin from forming.

Refrigerate the custard until completely cold, at least 4 hours or up to 24 hours. For the smoothest texture, the base should be 40°F or colder before churning.

Step 7: Fold in the guava and churn

Whisk or gently fold the chilled guava reduction into the cold custard base until the mixture is evenly coral-pink. If you want a subtle guava ribbon, reserve 2 tablespoons of the guava reduction before mixing and swirl it into the churned ice cream when packing.

Pour the guava cream base into your ice cream maker and churn according to the manufacturer’s directions, usually 20 to 25 minutes. The ice cream is ready when it looks thick, creamy, and similar to soft serve.

Step 8: Freeze until scoopable

Transfer the churned ice cream to a freezer-safe container. If using the reserved guava reduction, spoon half the ice cream into the container, drizzle in 1 tablespoon guava reduction, add the remaining ice cream, and drizzle with the final 1 tablespoon. Swirl gently with a butter knife just 2 or 3 times.

Press parchment paper directly onto the surface, cover tightly, and freeze at 0°F for at least 4 hours, or until firm enough to scoop. Let the ice cream sit at room temperature for 5 to 8 minutes before serving for the creamiest texture.

Pro Tips

• Use unsweetened guava puree: Sweetened puree can make the ice cream overly sweet and may affect how firmly it freezes.
• Strain fresh guava well: Guava seeds are very firm, so press the puree through a fine-mesh strainer for a smooth, scoopable texture.
• Chill everything thoroughly: Cold custard churns faster, traps air better, and makes a creamier finished ice cream.
• Do not skip the lime juice: It brightens the guava and keeps the rich cream base from tasting too heavy.
• For the best scoops: Store the ice cream in a shallow container so it freezes evenly and softens quickly when serving.

Variations

• Guava Coconut Cream Ice Cream: Replace 1 cup heavy cream with 1 cup full-fat canned coconut milk and garnish with toasted coconut flakes.
• Guava Cheesecake Ice Cream: Blend 3 ounces softened cream cheese into the warm custard after straining, then churn as directed.
• Guava Vanilla Bean Ice Cream: Replace the vanilla extract with the seeds from 1 vanilla bean; steep the pod in the warm dairy for 10 minutes, then remove before tempering the yolks.

Storage & Make-Ahead

Store Guava Cream Ice Cream in an airtight freezer-safe container at 0°F for up to 2 weeks. For best texture, press parchment paper directly onto the surface before sealing the lid to reduce ice crystals. The guava reduction can be made up to 3 days ahead and refrigerated in a covered container. The custard base can be made up to 24 hours ahead before churning. If the ice cream becomes very firm after several days, let it stand at room temperature for 8 to 10 minutes before scooping.

Nutrition (per serving)

Calories: 355 kcal | Carbs: 29g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Fiber: 2g | Sugar: 27g | Sodium: 105mg | Cholesterol: 161mg