lightly poached guava ice cream

There are few better ways to enjoy guava’s than when they are lightly poached in a sugar syrup. I love to add star anise and vanilla to the sauce to give it a spicy lift.

These poached guava’s added to a vanilla ice cream, transforms them into something quite delightful.

First you poach the guavas:

  • 800g guava (this makes more than you will need for the ice cream, but fabulous to serve with it)
  • 2 cups of water
  • 1 vanilla pod with the seeds scraped out
  • 3/4 cup of sugar
  • 3 star anise pods

Bring the water and sugar to a boil and then add the fruit and gently simmer for 10 minutes. Remove the fruit and continue to cook the syrup until it starts to thicken slightly. Allow to cool.

Then you make the ice-cream:

When the sugar syrup and poached fruit has cooled, start making the ice cream.

  • 1/2 cup sugar
  • 2 large eggs (fresh and free range)
  • 1 1/2 cups of double cream
  • 3/4 of a cup of the cooled poaching syrup
  • 1 cup of milk
  • 1 t vanilla extract
  • 2 cups of poached guava’s – roughly chopped

Using an electric mixer beat the sugar and eggs for about 3 minutes until light and fluffy. Add the cream, milk, vanilla and sugar syrup and mix. Add the poached guavas and lightly blend with a hand held stick blender to incorporate the fruit into the cream mix. Process this through your ice-cream machine until its frozen.

Spread the ice cream out into a flat tray and freeze immediately until ready to serve. I find storing it in a flat container makes the scooping process easier, but if you are not worried about making perfect balls, any container will do.

This was delicious served with a light dusting of cinnamon and a few slices of freshly cut guavas. You could also have a scoop on your left-over poached guava’s.

Hello Summer!

* check out a few other fabulous ice creams I’ve made on my recipe index (and one other idea below).

guava ice cream

And then one thing led to another and I was feeling quite inspired by a drink a friend of mine on Twitter loves to make, namely a vanilla ice-cream and guava juice float. So I decided to make one using my guava ice cream.

It was delicious.

Simply scoop your ice cream into a tall glass filled 3/4 of the way up with guava juice, schmoosh it around to get the ice cream to melt a bit, and drink.

Reminding me of the frulata’s I made as a child, this is a winning summer drink for kids, and adults that want to be like kids.

Thanks @MegPascoe for the idea. Meg also runs The Counter at Joburg’s Market on Main every Sunday. She makes legendary chocolate brownies, salted caramel and steak sandwiches. She is also one of the most sparkly people I have met on Twitter.

*** PS ~ If you live in South Africa and want to win one of 3 signed copies of my new cookbook each with a R500 gift voucher from Woolworths, pop on over here to see here to enter.

I look forward to connecting with you again in the future.

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I can also be found enthusiastically pinning beautiful food images on Pinterest. 

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21 Responses to lightly poached guava ice cream

  1. Meg Pascoe October 17, 2012 at 8:46 am #

    You’re a honey! And it looks bloody delicious. Such great childhood memories. Definitely serving guava floats at the restaurant…


  2. Johann October 17, 2012 at 8:57 am #

    What about the pips?

  3. Sam October 17, 2012 at 9:27 am #

    Hi Meg, it was too fab and so glad I gave it a whirl. I cant wait for your restaurant to open. x

  4. Maryon October 17, 2012 at 12:20 pm #

    This looks fabulous – I so miss guavas here in the UK as fresh are virtually unobtainable. When you are lucky to find them (usually in Asian food stores) they are usually green and resemble cricket balls!
    Do you think I could use the canned ones as a substitute?

  5. Gina October 17, 2012 at 3:57 pm #

    Wow … that was pretty color!!
    I love guavas, but I never did guava sorbet. Now it’s time to try this delicacy. I loved the recipe and also the pictures. Gina

  6. Sam October 17, 2012 at 4:51 pm #

    Hi Gina, its more of a creamy ice-cream than a sorbet… I’m not too sure about guava as a sorbet. But then again, you can pretty much make any fruit into a sorbet.


  7. thyme (sarah) October 20, 2012 at 3:23 am #

    Beautiful food styling! Love the recipe and the photos!

  8. Sam October 20, 2012 at 8:31 am #

    Thank you Sarah 🙂

  9. christelle is flabbergasting October 31, 2012 at 10:28 pm #

    Oh this ice-cream looks so refreshing! And I love your styling!

  10. Sam November 2, 2012 at 11:45 am #

    Thanks Christelle, I have to say I loved the flavour of guava in ice cream and will definitely be making it next year when they are back in season.

  11. Jennifer December 10, 2012 at 2:13 am #

    Wow! Trying this out…did you scoop out the seed out of the guavas before poaching them? I wasn’t quite sure from the recipe.

  12. Sam December 10, 2012 at 6:04 am #

    Hi Jennifer, I just trimmed the ends off slightly to remove the stalk parts, but no scooping of any flesh. Enjoy!

  13. Jennifer December 10, 2012 at 6:24 am #

    Awesome! I actually went ahead and made it. Turns out during poaching, the seeds float to the top anyway. Was there a reason why you decide to chop the guava rather than puree it? Perhaps it’s because you have hand blender that works? 😉 I decided to puree (in a blender) prior to mixing it with the base knowing that my immersion blender would fail helplessly. Thanks for sharing the recipe!


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