In continuation of National Ice Cream Month here is another tasty ice cream recipe:

Papaya.   Pumpkin.  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 is devilishly delicious. I tested this recipe out over a year ago. Just a quick inspection of 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….

Genius indeed! Here’s 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 chop some up using a kitchen knife them and sprinkle some on top of my ice cream.

 

 

 

INDULGE IN THIS TASTY TREAT!