Ingredients

Method

• 8-12 ripe guavas, peeled
• 100 g sugar
• 500 g plain yoghurt

Method

Ingredients

Poach the guavas until tender, drain and blend.

Add the sugar to 2 cups of the guava purée and mix to dissolve.

Whisk in the yoghurt and pour into a freezerproof container.

Freeze, then remove from the freezer and beat. Return to the freezer to set fully. Alternatively, churn in an ice-cream maker according to the manufacturer’s instructions.