7/8 Cup sugar
1 Cup water
1 Cup light cream
2 Cups guanabana puree
1 Tablespoon lemon juice
1 Egg white

Puree guanabana pulp by putting it through a colander, forcing it
through a sieve, or squeezing it through cheese cloth.

Combine sugar and water and boil 5 minutes.
Cool to lukewarm.
Add puree and unbeaten egg white, cream and lemon juice.
Freeze in an ice-cream freezer using 8 parts ice to 1 part salt.

From Panama Canal Review, Summery 1977