Papaya Ice Cream
Preparation info
Yield: approximately
7 cups
Difficulty
Easy
Appears in
The Professional Pastry Chef
By Bo Friberg
Published 1989
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.
Ingredients
4 pounds 1 kg 820 g 4 1 ¾ cup 180 ml
Method
- Peel the papayas, cut in half, and remove the seeds. Puree the fruit and measure. You should have approximately
3 cups 720 ml - Combine the vanilla ice cream custard, papaya puree, and lime juice. Let cool to room temperature, then refrigerate, covered, until completely cold, preferably overnight.
- Process in an ice cream freezer following the manufacturer’s instructions. Chill a container to hold the finished product.
- Store the ice cream, covered, in the freezer.