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Passion Fruit and Papaya Ice Cream   Veg   CD  DP  20mins plus freezing

Serves 4     Cold   Vegetarian  Fruit   Dessert  Ices  Gluten Wheat Free



4 Egg Yolks

100g/4oz Sugar

240ml/8fl.oz. Milk

240ml/8fl.oz. Single Cream

300g/10oz Fresh or tinned Papaya (drained), cubed

60ml/2fl.oz. Passionfruit Pulp (approx 5 passionfruit)




1. Place the egg yolks in a heatproof bowl and whisk until thick and creamy. In a small saucepan, scald the milk then pour over the eggs stirring well.


2. Place the bowl over a pan of simmering water and using a wooden spoon, stir constantly until it thickens enough to coat the back of the spoon.


3. Remove from the heat and stir in the cream. Allow to cool.


4. Purée the papaya in a food processor until smooth. Alternatively, pass through a sieve. Place in a large bowl together with the passionfruit pulp then add the cooled custard and mix well.


5. Transfer to a freezer proof plastic box and freeze until almost firm. Remove from the freezer and beat well with a fork, then return to the freezer and freeze until firm.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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