The girls of Fulton street had a lovely tradition of potluck suppers and one delightful part was when Nichole would bring bread from Big Booty Bread Co. Their bread and snacks were delicious and our favorite was the guava swirl bread.
When I found guava paste in the grocery store for a dollar (a $1!!!!) I bought some and knew something fun would come of it. I thought about making a bread, but I decided to expand and make ice cream. Since Nichole was going to be in town to celebrate her big 3-0, guava ice cream in her honor sounded perfect.
The ice cream is rich and creamy. The vanilla base if perfect. Guava paste is melted and spread throughout adding sweet fruitiness. The ice cream is familiar, flavorful, and refreshing. You should definitely get on the guava train!
Guava Swirl Vanilla Ice Cream
Adapted from Ample Hills Creamery Cookbook
Yield - 1 quart
3/4 cup sugar
1/2 cup skim milk powder
1 2/3 cups whole milk
1 2/3 cups heavy cream
1 vanilla bean, split
3 egg yolks
14 ounces guava paste
splash of water
Place the bowl of your ice cream maker in the freezer.
Add the sugar, milk powder, and whole milk into a medium sauce pot. Whisk to combine and all the milk powder is dissolved. Stir in the heavy cream.
Split the vanilla bean and scrape the seeds into the pot. Add the bean as well.
Heat the mixture on a low temperature until it comes to 110 ˚F. Stir frequently, this takes 5-10 minutes. Remove from the heat.
Beat the egg yolks until pale yellow. Temper the eggs by adding the hot mixture a little at a time into the eggs while stirring.
Add the egg mixture to the rest of the hot mixture and whisk together on low heat.
Continue to whisk periodically until the mixture thickens and reaches 165 ˚F. This took about 30 minutes.
Strain through a fine sieve and refrigerate overnight.
The next day, add the guava paste and water to a small sauce pan. Heat and stir until the mixture is smooth and pourable. Let cool.
Churn your ice cream according to your manufacturer's directions.
Line a loaf pan with plastic wrap. Place about a third of the ice cream at the bottom and spoon a layer of cooled guava paste (about half the paste) over the ice cream. Repeat for a second layer.
After the third layer of ice cream, dollop the remaining guava paste. Use a butter knife to swirl the ice cream and guava together without mixing.
Cover with plastic wrap and then foil. Freeze until hard.