Step 1

[Making the Soursop Curd Cream] 1. In a saucepan, combine soursop puree (or juice), 30g of heavy cream, and 80g of sugar. Cook over low heat, stirring constantly, to create a syrup. *Tip: Keep an eye on the cream to prevent it from boiling over by maintaining a low heat. 2. In a separate bowl, whisk together 1 egg and 3 egg yolks until well combined. 3. Allow the soursop syrup from step 1 to cool slightly. Then, gradually whisk the egg mixture into the slightly cooled syrup. 4. Return the bowl to low heat. Stirring continuously with a whisk or spatula, cook the mixture until it thickens to a custard-like consistency. 5. Once it reaches the desired thickness, remove from heat. Stir in the butter and lemon extract (or soursop extract for an intensified flavor) until smooth. 6. Strain the curd through a fine-mesh sieve for a silky texture. Cover with plastic wrap and refrigerate until completely chilled.

Step 2

[Making the Soursop Filling Cream] 1. In a chilled bowl, whip 200g of heavy cream with 20g of sugar until stiff peaks form (about 80% stiffness). 2. Gently fold the chilled soursop curd cream into the whipped cream, aiming for a 1:1 ratio. *Tip: For a more pronounced tangy and sweet soursop flavor, increase the proportion of soursop curd in the mixture.

Step 3

[Making the Cookie Dough] 1. Cream together 50g of softened unsalted butter and 40g of sugar in a bowl until light and fluffy. 2. Sift 50g of cake flour and 10g of almond flour over the butter mixture. Gently mix until just combined and no dry flour remains. 3. Form the dough into a cohesive ball. 4. Place the dough between two sheets of parchment paper. Use a rolling pin to roll it out evenly to approximately 2mm thickness. 5. Cover the rolled dough with parchment and place it in the freezer for at least 1 hour to firm up.

Step 4

[Making the Soursop Cookie Choux] 1. In a saucepan, combine 40g of water, 50g of butter, 30g of milk, and 2g of salt. Bring to a boil over medium heat. 2. Once boiling, add 55g of cake flour all at once. Reduce heat to low and stir vigorously with a wooden spoon for about 1 minute and 15 seconds, until the dough forms a smooth mass and pulls away from the sides of the pan. 3. Transfer the dough to a bowl and let it cool for about 5-10 minutes. 4. Add the 2 room-temperature eggs one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and forms a ‘V’ shape when the spatula is lifted. 5. Spoon the choux pastry dough into a piping bag fitted with a round tip. Pipe rounds (about 5-6 cm in diameter) onto a baking sheet lined with parchment paper. 6. Remove the chilled cookie dough from the freezer and cut out circles that match the size of the piped choux. 7. Carefully place the cookie dough circles onto the top of each choux pastry mound. 8. Bake in a preheated oven at 200°C (400°F) for 15 minutes, then reduce the temperature to 160°C (325°F) and bake for an additional 10 minutes. 9. Slightly open the oven door to allow steam to escape and let the choux cool gradually inside the oven. This prevents them from collapsing. 10. Once the cookie choux are completely cool, poke a small hole in the bottom or side of each one using a skewer or sharp knife. 11. Fill a piping bag with the prepared soursop filling cream and pipe it into the choux through the hole until generously filled. *Tip: Fill them until the cream just starts to peek out for a satisfying cream-to-pastry ratio.

Step 5

[Making the Soursop Ice Cream] 1. In a saucepan, combine 150g of soursop concentrate, 80g of sugar, 150g of heavy cream, and 2g of salt. Heat over low heat, stirring until sugar dissolves. *Tip: Watch carefully to prevent the cream from boiling over. 2. In a bowl, whisk together 1 egg and 3 egg yolks. 3. Let the soursop cream mixture from step 1 cool slightly. Gradually whisk the egg mixture into the slightly cooled soursop cream. 4. Return the bowl to low heat. Stir constantly with a spatula until the mixture thickens enough to coat the back of the spoon (custard consistency). 5. Remove from heat and stir in 30g of butter and 3g of vanilla extract until fully incorporated. 6. Strain the soursop curd base through a fine-mesh sieve. Cover with plastic wrap and refrigerate until thoroughly chilled. 7. In a clean bowl, whip 3 egg whites until foamy. Gradually add 120g of sugar while continuing to whip until stiff, glossy peaks form (meringue). 8. Gently fold the meringue into the chilled soursop curd base in two or three additions, being careful not to deflate the meringue too much. Use a spatula to gently combine or a whisk for a smoother mix. 9. Pour the ice cream mixture into an ice cream maker and churn according to manufacturer’s instructions, or pour into a freezer-safe container and freeze for at least 6 hours, stirring every couple of hours for a smoother texture. Enjoy your refreshing soursop ice cream!