Ingredients Jump to Instructions ↓

  1. 1 Peach mango peeled chopped

  2. 1 Pawpaw peeled chopped

  3. 1 tb Lemon juice

  4. 4 Egg yolks

  5. 2/3 c Icing sugar

  6. 1/2 c Thickened cream

  7. 1/4 c Fresh coconut milk

  8. 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

Instructions Jump to Ingredients ↑

  1. with fruit or fresh mint sprigs. Typed for you by Sherree Johansson.


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