Hi Chris, thanks for this tip. This is a great way to make a quick soursop icecream if you don't have time as a mum and wife to get it and do it from scratch. The result is still tasty, fruity, soursop icecream. A+++ Thanks for being so kind and thoughtful. Keep on going big man. Love all your videos. They are top class and changing many lives. God bless.
These videos are stressing me out. I am pregnant and craving Caribbean foods and treats like Callaloo, doubles, and now soursop icecream 😩 But it ain't happening. I am stuck with life in Texas while watching Chris make my mouth water. Lol
try to get some sour sop juice or as one person recommended, check Latin grocery stores for the frozen pulp. remember you can also make ah wicked juice with the pulp.. even freeze the juice as ice cubes and enjoy a refreshing treat.
+caribbeanpot man you should have seen the way I screamed just now! I do not understand why I am so ignorant and think only West African people have this kind of fruit and food! Something is wrong with me but only for African people had soursop and different kinds of fruits
I live in Texas and just made soursop ice cream. I made it using the condense milk/heavy whipping cream method...no ice cream maker needed. You can get the frozen soursop pulp at Foodtown or La Michoacana.
caribbeanpot...Chris, I find all types of frozen pulp at my grocery store. I don't know if they have other brands, but my supermarket carries GOYA....I make all flavors of everything....guava, passion fruit, pineapple, soursop and a host of others. I come to Canada pretty frequently, so the next time I'm coming, I can bring you some if you'd like. I bring back lots of stuff from Canada myself...things that I can't get here in my neck of the woods.
Yes! I'm in NY and we've reached 100 f this summer. Misery! ... I will be making this cream in the fall/winter. It's the best time for iced deserts. ;)
See my response below... *Copy : thx for the support. With ripe sour sop I would peel and squeeze out all the milk/juice and use that. PLUS.. the remaining pulp I would add to the simmering cream to bring out the heightened flavor...strain/squeeze and discard then. Some people even blend the pulp with the milk till smooth and use that.
+caribbeanpot I never use eggs in my ice cream nor sugar. I use Carnation milk and condensed milk and corn starch as the thickener. I use the natural fruit. and I puree the pulp and it is great.Will try the line zest next time for a change.
Hi Chris I have some sours op ripe and ready to use. Just picked it from the tree. what amount do I use please and does it still have to be cooked? Thank you. Your recipes are making a difference in my household!!!! Sorry, just seen an earlier post.
*copy from a response below - thx for the support. With ripe sour sop I would peel and squeeze out all the milk/juice and use that. PLUS.. the remainign pulp I would add to the simmering cream to bring out the heightened flavor...strain/squeeze and discard then. Some people even blend the pulp with the milk till smooth and use that.
Today i brought a soursop , would make soursop punch with that tomorrow , i apologise people for bashing ur soursop ice cream , enjoy , to make soursop punch , u peel the soursop , i trick i learn from my grandmother , instead of adding water , gently rinse the soursop , so it would absorb some water , the video would show you the rest
you're welcome, you learned something? It's called a custard, makes for a more creamy texture and the when frozen it does not frozen like water or gelato
wtf is this , i make soursop punches so much , plus the ice cream , i have never seen this madness till today , of all the caribbean punches , beet root , sea moss , banana and fig , i love sour sop punch the most , this surely is not sour sop ice cream , this is madness , if i make soursop for you guys you would lick your fingers and lick the bowl i give your it in lol
Love soursop ice cream! I make it without machine, and with frozen pulp and it's always such a great snack!!
Hey Chris, I'm Chris as well and a fellow Trini, now living in Houston for 28 years now, just wanted to say I love your Vids man, keep 'em coming.
I love your smile, beautiful teeth chris
Mmmmmm will try today Chris. I’m using soursop pulp.
How about using the guanábana (soursop) frozen pulp?
Omg!! I love soursop anything! Thanks for sharing this Chris. I can get the real thing here in Georgia in our farmers market👍😆
Hi Chris, thanks for this tip. This is a great way to make a quick soursop icecream if you don't have time as a mum and wife to get it and do it from scratch. The result is still tasty, fruity, soursop icecream. A+++ Thanks for being so kind and thoughtful. Keep on going big man. Love all your videos. They are top class and changing many lives. God bless.
much thanks for the kind support.
These videos are stressing me out. I am pregnant and craving Caribbean foods and treats like Callaloo, doubles, and now soursop icecream 😩 But it ain't happening. I am stuck with life in Texas while watching Chris make my mouth water. Lol
try to get some sour sop juice or as one person recommended, check Latin grocery stores for the frozen pulp. remember you can also make ah wicked juice with the pulp.. even freeze the juice as ice cubes and enjoy a refreshing treat.
+caribbeanpot man you should have seen the way I screamed just now! I do not understand why I am so ignorant and think only West African people have this kind of fruit and food! Something is wrong with me but only for African people had soursop and different kinds of fruits
I live in Texas and just made soursop ice cream. I made it using the condense milk/heavy whipping cream method...no ice cream maker needed. You can get the frozen soursop pulp at Foodtown or La Michoacana.
Thanks for the suggestion. I don't eat any and anything while pregnant so for now I will watch and wish =). I will see how best I can modify.
caribbeanpot Thinking about it I used to freeze the juice in ice trays. Now I know what I'll be doing tomorrow! Thanks much.
Looks delish what can you use if you don't have a ice cream maker
caribbeanpot...Chris, I find all types of frozen pulp at my grocery store. I don't know if they have other brands, but my supermarket carries GOYA....I make all flavors of everything....guava, passion fruit, pineapple, soursop and a host of others. I come to Canada pretty frequently, so the next time I'm coming, I can bring you some if you'd like. I bring back lots of stuff from Canada myself...things that I can't get here in my neck of the woods.
Thanks! I saw frozen sour sop at my grocery in New York. Going to try it with the frozen stuff.
I love soursop, but I live in Alabama U.S.A, so this is not available, but I’d definitely love to try it.
I am currently making real soursop ice-cream from my tree! delicious I do not use nor sugar... condensed milk instead
Yes! I'm in NY and we've reached 100 f this summer. Misery! ... I will be making this cream in the fall/winter. It's the best time for iced deserts. ;)
Hai Chris, that ice cream looks delicious man!!!
it was.. enjoying a few scoops right now
try the frozen pulp, found in the Spanish grocery store.
didn't even know they had that.. thx for the tip
Where did you get the Soursop juice in Canada?
HI Chris, if you did not have the actual soursup, how did you get soursup juice? Please share. Thanks
Chris! What brand of ice cream maker do you have?
yummmmy, i want some!!!! where can i get this?
What is the name of the machine you use that ice cream maker what is the brand name if I would make ice❤
Will this soursop ice cream be sold in stores, just wondering ?
If I use the frozen pulp how do I go about making it?
Good morning and good afternoon and good evening and good night and very good eat right now
Chris, what do I do if I do not have an ice cream maker?
is it safe with the eggs and all? Or do the eggs cook with the heat of the cream and the other mixture without scrambling?
Hey Chris! Question: How would I prep the pulp for Ice Cream? Would I use it as is or would I have to let it melt and add water to make juice?
See my response below... *Copy : thx for the support. With ripe sour sop I would peel and squeeze out all the milk/juice and use that. PLUS.. the remaining pulp I would add to the simmering cream to bring out the heightened flavor...strain/squeeze and discard then. Some people even blend the pulp with the milk till smooth and use that.
looks delicious
Hi Kris
If I was using real Soursop how would I do it
Hi Chris love this recipe I'm definitely going to try this😁 what brand of ice cream maker did you use? can you send me a picture of it please?
How do u make the soursopjuice?
can I use soursop pulp
Nice but where can I get an ice cream maker , and can I make it without eggs-:))
Chris, you mention soursop flavor, but I've never even heard of it. What is the flavor similar to?
It is unique nothing to compare it with.
Unfortunately andy (below) is correct, very unique and a bit difficult to explain
What ice cream make is that please?
do how to bake (Pillsbury) chocolate cake😃😉🤗
Can one make is without icecream maker? I do not have it now, but I have soursap juice to spand...help🤪
Chris i love soursop
yum yum
This must be yummy
so tasty Chris:)
Hi Chris are eggs mandatory?
no, but the texture/consistency will def be different.
+caribbeanpot I never use eggs in my ice cream nor sugar. I use Carnation milk and condensed milk and corn starch as the thickener. I use the natural fruit. and I puree the pulp and it is great.Will try the line zest next time for a change.
Why eggs? could you use corn starch I don't eat eggs! please respond!
I buy yt? he frozen soursop pulp from my neighbourhood supermarket. YmJust had a soursop smoothie...yumm.
ok chris boy i am one of your big fan sorry i did not know that i learn something new
much luv for the support.
Hi Chris
I have some sours op ripe and ready to use. Just picked it from the tree. what amount do I use please and does it still have to be cooked?
Thank you. Your recipes are making a difference in my household!!!!
Sorry, just seen an earlier post.
*copy from a response below - thx for the support. With ripe sour sop I would peel and squeeze out all the milk/juice and use that. PLUS.. the remainign pulp I would add to the simmering cream to bring out the heightened flavor...strain/squeeze and discard then. Some people even blend the pulp with the milk till smooth and use that.
So jealous ~ I love soursop
Thanks for this recipe! I made it but the texture was odd, almost like it curdled and was lumpy. Where did I go wrong? 😭
Why not use custard powder why eggs?
I never knew sour sop could be made into ice cream.
Today i brought a soursop , would make soursop punch with that tomorrow , i apologise people for bashing ur soursop ice cream , enjoy , to make soursop punch , u peel the soursop , i trick i learn from my grandmother , instead of adding water , gently rinse the soursop , so it would absorb some water , the video would show you the rest
2april 2021
@caribbeanpot.com Got it. Thank you 😆
Watching this in 2019 and it is really hot outside and soursop is still expensive.
i need an icecream maker 😣😣😣😢😢😢
Stephie Wepphie not necessarily
I get the soursop fruit from Nofrills $4:99 per pound-:))
guanabana :)
whaaaaa? 😮
I have the real stuff from my farm
I never know people use eggs in soursop ice cream madness
you're welcome, you learned something? It's called a custard, makes for a more creamy texture and the when frozen it does not frozen like water or gelato
@
Chris why don't u marry me???😂
def! set the date and time and I'll be there
😂😉. Boy your food always looking good
wtf is this , i make soursop punches so much , plus the ice cream , i have never seen this madness till today , of all the caribbean punches , beet root , sea moss , banana and fig , i love sour sop punch the most , this surely is not sour sop ice cream , this is madness , if i make soursop for you guys you would lick your fingers and lick the bowl i give your it in lol
Kerlon need to change he diapers
so how would YOU make it if you didn't have fresh soursop? Rather than find fault why not share how you would make it so others can learn?