To make guava ice cream, prepare the guavas first. If the skin is not too soft, I prefer peeling it off. Or else, simply chop them into small pieces without removing the skin. Keep some chopped guava pieces aside for later use.

In a blender, add water and the chopped guava pieces. Blend it into a smooth puree.

Using a colander, remove the seeds and let them sit aside for some time or refrigerate the guava puree.

To prepare the garnish, take a small bowl and add salt, black salt & chilly powder. Mix properly and keep it aside.

Next, in a mixing bowl, add the heavy whipped cream and pulse it by utilizing an electric beater. Continue beating it until soft peaks are formed, and the volume has been doubled.

Next, add chilled milk, powdered sugar and condensed milk. Give it a quick mix.

Now add the prepared guava puree and some chopped guava pieces into the bowl.

Beat it until everything is well-combined, and when the bubbles start appearing on top, mix lightly so that the bubbles are dissolved.

Now keep the bowl in the freezer and let it be there for a good 3 hours. It's not necessary to cover it up.

After 3 hours, take it out of the freezer and with the help of a spatula, give it a nice mix! This process is done to prevent the formation of ice crystals.

Freeze it again for 3 hours. Once the guava ice cream is set properly, take it out and let it be out there at room temperature for about 5 to 7 minutes so that it has become slightly soft.

Using an ice cream scooper, scoop out the guava ice cream in the serving bowls and sprinkle the garnish prepared on top of it.

Guava ice cream is ready to be served!