Take 500 grams of ripe guavas, wash them thoroughly and cut them into halves. Remove the seeds.
In a blender, add the guava pieces and blend them into a smooth puree.
In a pan, add 1 litre of full cream milk and bring it to a boil. Keep stirring until it reduces to half its quantity.
Add 200 grams of sugar to the milk and stir until it dissolves completely.
Let the milk cool down and then add the guava puree to it. Mix well.
Pour the mixture into an airtight container and freeze it for about 6-7 hours.
After 6-7 hours, take out the mixture and blend it again to break the ice crystals.
Pour the mixture back into the container and freeze it again for another 6-7 hours or until it's completely set.
Scoop out the guava ice cream and serve it chilled.