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!
