Soursop ice cream

Instructions

1. Open the soursops, remove the white pulp and carefully take out all the black seeds.
2. Blend the pulp with the lime juice until you get a smooth purée.
3. In a saucepan, heat the milk with the sugar and the pinch of salt until the sugar has fully dissolved, without boiling.
4. Let it cool slightly, then add the cream and the vanilla if using.
5. Mix the soursop purée into the milky mixture and whisk well.
6. Pour into a suitable container and place in the freezer for about 1 hour.
7. Whisk vigorously, then return to the freezer. Repeat two or three times, at one-hour intervals, until creamy.
8. Take the ice cream out 10 minutes before serving.