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Guava, ricotta and habanero ice cream

Updated: Apr 25, 2021

i received this new cookbook, and while excitedly paging through it, I found this recipe, and I had very ingredient needed. What is the probability? Of course, I had to start making this ice cream immediately!

This ice cream is very unique and absolutely delicious. Grainy from the guava pulp, sweet, creamy from the ricotta with a touch of heat at the end palate. I cannot get enough of this ice cream.

I was justifying to myself why I needed an ice cream maker at home. This is exactly the reason why, unique flavors, less sugar, and of course, no crap additives, and ice cream that is so much better that most commercial brands. This single recipe probably highlights all of these points. Check out this blog for other fantastic ice cream, sorbet, frozen yogurt and gelato recipes.

I own quite a few cookbooks written by Sri Owen. She is the guru of Asian cooking, Indonesian, Thai and contemporary flavors from Asia. Her recipe for Laksa is phenomenal. Like her other cookbooks, I love this book, the recipes, and the presentation.

For more recipes from this cookbook click here.


5 oz sugar

1/2 pint water

1 habanero chili. quartered and deseeded

1 small pack (1 lb) guava pulp, available at Indian and Asian grocery stores in the frozen section

Juice of 2 limes

9 oz ricotta cheese

6 tablespoons cream or yogurt

Heat the water, sugar and habanero in a small pot and bring to s gentle simmer. Cook for 2-5 minutes, remember, the longer you cook the chilli the hotter the syrup will get. Remove from the heat, remove the chili and cool completely.

Mix all the ingredients including the spiced sugar syrup. Taste for sugar and spice and adjust. Chill in the refrigerator. Churn in a machine according to directions or freeze in the freezer. Enjoy.

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