Mango and Papaya Ice Cream Recipes

Ingredients :

250ml milk

4 egg yolks

125 sugar

salt

250ml fresh mango puree

1-2 tsp lime juice

250ml double cream

150ml fresh papaya puree

2 tbsp white rum

icing sugar, to taste

1. Scald the milk in a heavy saucepan.

2. Place the egg yolks in a bowl with sugar, salt beat lightly until pale.

3. Gradually stir in the hot milk, return the mixture to the pan and cook over low heat, stir until the custard thickens.

4. Do not allow to boil or the custard will curdle.

5. Pour the custard into a bowl and let cool.

6. Stir in the mango puree and lime juice.

7. Whip the cream until thick and beat lightly into the mango mixture.

8. Pour into a freezerproof container, cover and freeze until just firm.

9. Mix together the papaya puree and rum, then sweeten to taste with some icing sugar.

10. Put alternate spoonfuls of mango ice cream and the papaya mixture into a freezerproof container, and stir gently with a spoon to make a swirled effect.

11. Cover and return to the freezer until firm.

12. The whole freezing process should take 4-5 hours.

13. Soften at room temperature for about 10 minutes before serving.

Serves 7

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.

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