Bo Friberg

Papaya Ice Cream

Preparation info
  • Yield: approximately

    7 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
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.

Ingredients

  • 4 pounds (1 kg 820 g)papaya (4 small)

Method

  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 rip