I can still remember… Nata-Goiaba (Guava-and-Cream) used to be one of my favorite flavors back home in Brazil.

Oh, how I have missed it!!!

But not anymore.  That’s right!  I took matters into my hands and finally made THE ice cream.  Whoo-hoo!!!!!!!

Tasting it again (actually, the proper word would be “devouring“) made me smile from ear to ear.  I felt like a kid again, eating her favorite candy.

I tasted it gingerly, then took a few licks, got a big bite, licked again, let it melt in my mouth, and then wound up totally devouring the ice cream.   From the middle to the very end, it just kept getting better and better.  You know, the satisfying crunch of a great wafer cone along with the creaminess of this delicious homemade ice cream just can’t be beat.

It really made my day!!!!!!!!!!!!!!!

I hope it makes yours, too.

Enjoy and stay cool!

Sweet Guava-and-Cream Ice Cream

(Sorvete Nata-Goiaba)

 Yield: About 1 Qt (Approximately 1 L)

Segment:Brazilian cuisine

Ingredients:

16 fl. oz (500 ml) heavy whipping cream
2/3 cup granulated sugar
A pinch of kosher salt
1 vanilla bean pod, split
2 teaspoons pure vanilla extract
8 fl. oz (250 ml) whole milk
1-1/3 cup guava sauce **

** Guava Sauce is available at any Latin supermarket. It can be replaced by 1/2 cup guava paste (chopped) heated with 1/2 cup water over medium-heat until fully melted.  Stir well and refrigerate before mixing into the ice cream.

Directions:

In a medium sauce pan, combine 1 cup heavy cream, the sugar, and the salt over low-heat. Meanwhile, split the vanilla bean pod in half lengthwise using a sharp knife.  Then, scrape the seeds with a small spoon.

Stir both the seeds and the pod into the mixture over medium-heat until sugar is completely dissolved.  Remove from the heat, add the vanilla extract, the remaining cup of heavy cream, and the milk.  Stir well.

Pour mixture into a glass container, cover, and refrigerate for at least 2 hours, maximum overnight.  In this way the blend will become well-chilled, and the vanilla flavor will suffuse and permeate the mixture well, adding a wonderful taste to the ice cream.

Right before churning the ice-cream mixture, remove the vanilla bean pod.  Process the mixture in your ice cream maker according to manufacturer’s instructions (about 30 minutes).  Remove from the ice cream maker and let sit at room temperature for approximately 2 minutes so that the ice cream will soften enough to be stirred.

Finally, add the guava sauce little by little, swirling a bit with a stirring rod/stick.  Note: do not stir vigorously in order to homogenize and fully incorporate the guava sauce- swirl just enough to streak the guava sauce into the ice cream, as in the picture below.

Put the ice cream into an airtight container and freeze it for at least 4 hours.

                                                            Enjoy!

 * Part of this recipe was adapted from Lifetime Moms and Just One Cookbook.
_____________________________________________________________________
Receita em Português:

Sorvete Nata-Goiaba
Rendimento: Aproximadamente 1 (1 litro) pote de sorvete

Ingredientes:

500 ml de creme de leite de caixinha
2/3 xícara de chá de açúcar granulado
Uma pitada de sal
1 ramo de baunilha, cortado ao meio no sentido horizontal
2 colheres de chá de essência de baunilha
250 ml de leite
1-1/3 xícara de chá de goiabada em calda

Modo de Preparo:

Combine metade do creme de leite, o açúcar e o sal numa panela média sobre fogo baixo. Raspe todas as sementes de baunilha e ponha na panela junto com o ramo de baunilha.

Misture bem com uma colher de pau e cozinhe sobre fogo médio mexendo até que o açúcar tenha dissolvido por completo. Remova do fogo, adicione a essência de baunilha, a outra metade do creme de leite e o leite. Mexa bem.

Despeje numa poncheira média de vidro, cubra e refrigere por pelo menos 2 horas ou durante a noite. Dessa maneira,  a mistura esfriará e adquirirá um sabor mais apurado de baunilha.

Antes de pôr na sorveteira, retire o ramo de baunilha e depois despeje na sorveteira. Siga as orientacões do fabricante ( levará mais ou menos 30 minutos para ficar pronto).

Desligue a sorveteira e adicione a goiabada em calda pouco a pouco com o auxílio do cabo de uma colher. Não mexa demais para que a calda de goiaba não se incorpore por completo à nata. Lembre-se que o sorvete é de nata com rajadas de goiaba apenas.  Ponha num recipiente fechado e leve ao freezer por pelo menos 4 horas ou até que fique firme. Sirva.

* Essa receita foi parcialmente adaptada de Lifetime Moms e Just One Cookbook.
______________________________________________________________________