Preparation:
1. In a stainless steel bowl or top of a double boiler, beat egg yolks and sugar until thick and light. In a small saucepan, scald milk. Pour over eggs, place bowl or top of double boiler over a pan of simmering water. Using a wooden spoon, stir slowly and continually until custard thickens enough to coat back of spoon. Remove from heat. Add cream, cool. 2. In a food processor/blender, process papaya into a smooth puree. Pour custard papaya puree and passion fruit pulp into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.
FREEZER Stir papaya puree and passion fruit pulp into custard. Pour mixture into several undivided ice trays, cover, place in freezer, freeze until almost firm. Using a fork, beat vigorously. Return to freezer, freeze until firm. Serve with a passion fruit Sauce, if desired. Makes 6 servin |
