Mango Ice-Cream

1 Pawpaw peeled chopped

1 tb Lemon juice

4 Egg yolks

2/3 c Icing sugar

1/2 c Thickened cream

1/4 c Fresh coconut milk

1 tb Ground almonds Garnish: Fresh fruit or mint sprigs Puree the mango and pawpaw together with the lemon juice. Beat the eggs and icing sugar in the top of a double boiler until the eggs are pale and thick. Remove from the heat, pour into a bowl and continue to beat until the mixture is cool. Fold the fruit puree into the egg mixture and add the cream, coconut milk and almonds. Pour the mixture into a mould or freezer tray and freeze for 2-3 hours. To serve: dip the mould into hot water for 30 seconds before turning out, or scoop out as ice cream balls. Garnish