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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 Ingredients: 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) Instructions 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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