* Wash and cut guavas into quarters, place in a saucepan, pour on two cups of water and simmer for about 40 minutes until tender.

* Pass through a food mill with any remaining liquid.

* Cool.

* Make a custard base by whisking eggs with sugar, add milk. Cook over a double boiler until mixture is thick and coats the back of a wooden spoon.

* Remove and stir in guava mixture, condensed milk, vanilla, and cream.

* Refrigerate until cold.

* Pour mixture into an ice cream freezer and process according to manufacturers directions.