Papaya ice cream

  • 1 can of papaya
  • 134 g of whole milk
  • 100 g of cream
  • 83 g of skimmed milk powder
  • 150 g dextrose
  • 25 g of sugar
  • 6 g of crushed soy lecithin

Mix in a pan the whole milk and the skimmed milk powder, the cream, the dextrose, the sugar and the soy lecithin. Heat and stir the mixture over low heat, so that it does not boil, until it is dissolved and all the ingredients are mixed equally. Once it is well mixed, add the papaya cubes and blend everything in the same pan.

Place the mixture in a covered container in the fridge, and stir it every 30 minutes to homogenize the mixture. Once it begins to curdle, blend it one last time and store it in the freezer for a minimum of 4 hours. To present this ice cream, we will remove it from the freezer about 15 minutes before serving it.

  • Recipe type
  • Characteristics
    For summer
Average: 5 (2 votes)

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