Wash and peel guavas; cut into halves. Carefully scoop out the seeds leaving only the pulpy cups. Continue until you have approx 2 lb of fruit. Bring the water and sugar to a boil. Add the guavas and simmer for approx 40 minutes until the fruit is soft and the syrup has thickened. Allow to cool. If the syrup is too liquid, set aside the cooked guavas and boil the syrup until it reaches the desired consistency.

For the ice cream, mix all the ingredients in a blender and chill.

Serve the ice cream with the guavas and garnish with crushed mint leaves.