Soursop Cream

We  had a soursop tree and knew the fruit were perfect for picking after the first bird peck! The smell and flavour of these luscious fruits remain imprinted in your taste memory forever. Plump juicy pulp of one large soursop can produce a lot of juice. Or you can simply open up the pulp, remove the seeds, and then use the whole fruit in a wonderful creamy treat. Soursop - the fruit, or leaves infused in hot water - is a soporific, so if you feel drowsy soon after the soursop punch or ice cream, you'll know why. Try this creamy treat for a special dessert.

Soursop, whole, you'll know it's ripe when you can feel the soft juiciness, when it is no longer hard
Condensed milk, one can
Lime peel, few inches

Cut soursop in half. Peel and remove the central core. Spread the pulp on a plate and remove the seeds (you can keep them for planting). Put all the pulp and juice back into a bowl with condensed milk. Whisk with a hand beater, or blend in an osterizer, briefly. Stir in lime peel so that the flavour is released but don't allow the peel to break up. Remove the peel after the soursop and milk are well combined. Put the soursop cream in a plastic container and freeze for three hours. Remove from freezer and beat again. Freeze an hour or so more, then serve as dessert. If your soursop cream freezes firm, just leave it out for a few minutes before serving. (Don't keep it so long in the freezer that the pulp loses its juicy texture. In other words, eat it all up!)

Soursop creamy treat, with a burst of lime peel