Snacks and Light Meals Recipes - Mango and Papaya Ice Cream Recipe

  
 

Desserts Recipes - Mango and Papaya Ice Cream Recipe

Ingredients

Serves 6-8

  • 250 ml/8 fl oz milk

  • 4 egg yolks

  • 125 g/4 oz sugar

  • pinch of salt

  • 250 ml/8 fl oz fresh mango puree

  • 1-2 teaspoons lime juice

  • 250 ml/8 fl oz double cream

  • 150 ml/1/4 pint fresh papaya puree

  • 2 tablespoons white rum

  • icing sugar, to taste

Method:

  1. Scald the milk in a heavy saucepan. Place the egg yolks in a bowl with the sugar and salt and beat lightly until pale.

  2. Gradually stir in the hot milk, then return the mixture to the pan and cook over low heat, stirring until the custard thickens. Do not allow to boil or the custard will curdle.

  3. Pour the custard into a bowl and let cool. Stir in the mango puree and lime juice. Whip the cream until thick and beat lightly into the mango mixture. Pour into a freezer proof container, cover and freeze until just firm.

  4. Mix together the papaya puree and rum, then sweeten to taste with some icing sugar. Put alternate spoonfuls of mango ice cream and the papaya mixture into a freezer proof container, and stir gently with a spoon to make a swirled effect. Cover and return to the freezer until firm.

  5. The whole freezing process should take 4-5 hours. Soften at room temperature for about 10 minutes before serving.

Note: Choose fully ripe fruits for this luscious tropical ice cream, and use a plastic sieve or a food processor or blender to puree the fruit.