Soursop Ice Cream (Guanábana Ice Cream)

If using fresh soursop, remove seeds and press pulp through a fine mesh strainer to obtain a smooth puree. If using frozen pulp, thaw and strain. You should have about 1 1/2 cups (340 g) puree. Set aside.

In a medium saucepan, combine heavy cream, whole milk, and half of the sugar. Heat over medium heat, stirring occasionally, until mixture steams and small bubbles appear around the edges (do not boil). Remove from heat.

In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick, about 2 minutes. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly. Then pour the egg mixture back into the saucepan.

Return saucepan to low heat and cook, stirring constantly with a wooden spoon, until custard thickens enough to coat the back of the spoon, about 5 minutes. Do not let it boil. Strain custard through a fine mesh strainer into a clean bowl.

Stir in the soursop puree, vanilla extract, and lime juice (if using). Add the pinch of salt. Mix until smooth. Cover and refrigerate until completely chilled, at least 3 hours or overnight.

Pour the chilled custard into an ice cream maker and churn according to manufacturer's instructions, about 20-25 minutes, until soft-serve consistency.

Transfer churned ice cream to an airtight container and freeze for at least 2 hours until scoopable. Let it sit at room temperature for 5 minutes before serving.