Papaya Ice Cream

Preparation info

  • Yield: approximately

    7 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

For a special and festive presentation, serve papaya ice cream in a chocolate tulip with kiwi sauce and fresh tropical fruit. The presentation is as colorful as the Hawaiian Islands.



  1. Peel the papayas, cut in half, and remove the seeds. Puree the fruit and measure. You should have approximately 3 cups (720 ml) papaya puree. (If you use fruit that is not fully ripe, it may not puree smoothly, making it necessary to pass the pulp through a fine mesh strainer before proceeding.)
  2. Combine the vanilla ice cream custard, papaya puree, and lime juice. Let cool to room temperature, then refrigerate, covered, until completely cold, preferably overnight.
  3. Process in an ice cream freezer following the manufacturer’s instructions. Chill a container to hold the finished product.
  4. Store the ice cream, covered, in the freezer.