- 10 ripe guavas
- 3 T icing sugar
- 2 cups fresh custard
- 2 cups cream, whipped
- 100 g palm sugar
- ½ cup coconut shavings
- zest of 2 limes, for serving
Purée 6 of the guavas, then add the icing sugar, custard and whipped cream and mix. Churn in an ice-cream machine, according to the manufacturer’s instructions, until frozen.
Place a saucepan over a low heat and gently melt the palm sugar, stirring continuously to stop it from catching.
Generously drizzle the syrup over the remaining halved guavas and leave to set.
Scoop large balls of the ice cream into separate bowls, add the candied guavas, scatter over the coconut shavings and finish off with a sprinkle of tangy lime zest.