Step 1

Prepare the Soursop Pulp:First, remove the outer green skin of the soursop and cut the fruit in half. Scoop out the white pulp and discard the seeds. Soursop seeds are large and easy to remove, though the process can take a little time. Once you have your soursop pulp, set it aside in a bowl.

Step 2

Blend the Ingredients:In a blender or food processor, combine the soursop pulp, condensed milk, vanilla extract, nutmeg, cinnamon, and lime juice. Blend until smooth. The lime juice adds a slight tanginess that helps cut through the sweetness, while the spices offer a subtle warm flavor reminiscent of traditional Caribbean desserts.

Step 3

Whip the Cream:In a separate bowl, whip the heavy cream (or evaporated milk) until it thickens slightly and forms soft peaks. This step gives the ice cream its creamy texture and light, airy consistency.

Step 4

Combine:Gently fold the whipped cream into the soursop mixture, making sure not to deflate the cream too much. You want the mixture to stay light and fluffy.

Step 5

Freeze:Pour the mixture into a freezer-safe container, cover it with plastic wrap or an airtight lid, and place it in the freezer. To avoid large ice crystals from forming, stir the mixture every 30-45 minutes for the first 2-3 hours of freezing. This step mimics the churning process of an ice cream maker, ensuring your ice cream has a smooth, creamy consistency.

Step 6

Freeze Overnight:After stirring a few times, leave the ice cream to freeze fully, which should take about 4-6 hours or overnight. When ready, scoop and serve!