Pumpkin. Papaya. Ice cream.
I’ll let that sink in for a bit.
The combination of these two fruits (yes pumpkins are technically a fruit) may sound weird, but trust me when I say this was devilishly delicious. Testing new recipes is becoming the norm for me these days and I usually like to start with whatever I have in my kitchen/pantry and try to work from there. I quickly inspected my kitchen to see what ingredients I could gather for an ice cream recipe. I had just recently bought some papaya and glanced at a can of 100% pure pumpkin I had just sitting there and I thought hmmm this would probably be a good ice cream flavor.
I have been called that often, but there is a method to my madness I promise! Here is what you’ll need:
- 8 oz Heavy Whipping cream
- 1 can of 100% Pure Pumpkin
- 1-2 cups of papaya (chopped/diced)
- 14 oz Sweetened Condensed Milk
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 egg (optional)
Take all ingredients and put in your mixer until blended.
FOR THOSE WITH AN ICE CREAM MAKER: Follow the directions on your ice cream maker.
FOR THOSE WITHOUT AN ICE CREAM MAKER: Place the ice cream into a plastic or glass container to freeze overnight. A good tip I learned is to use a non stick cake pan and every few hours scrape the frozen sides of the pan and turn ice cream until completely frozen.
I had some pecans smothered in honey and roasted so I decided to blend them in my Ninja and sprinkle on top of the ice cream.
I was thinking of adding a caramel sauce as well to go on top but I thought, “You’re doing too much!” lol So what are you waiting for? Dig in!