Homemade Papaya Ice Cream

Prep Time : 10 mins  |  Cook Time : 20 mins (does not include freezing time)  |  Servings : 8

Optional: If you do not have access to fresh papaya you can also use fresh peaches, nectarines, or oranges.


Preparation Directions

  1. Pour the milk into a heavy sauce pan. Over medium heat bring the milk to gentle skimmer ( approximately 175°F) or until it begins to bubble around edges.
  2. After remove from heat add sugar and salt to the milk.
  3. Stir the milk until sugar and salt are completely dissolved.
  4. Add half and half, vanilla and whipping cream. Stir until well blended.
  5. Pout into a bowl and allow mixture to cool at room temperature.
  6. Speed cooling process by placing the bowl into an ice water bath.
  7. Once the mixture has cooled, cover with plastic wrap and allow the mixture to age in the refrigerator for at least 4 hours or up to 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
  8. After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
  9. Transfer the ice cream mixture to a freezer safe bowl or container if not already in an appropriate one. Cover tightly with plastic wrap, foil or an airtight cover.
  10. Place the container in the freezer and allow the mixture to freeze for 2 hours.
  11. Remove from the freezer and beat with a hand mixer to break up ice crystals that are beginning to form.
  12. Cover and place back in the freezer.
  13. Freeze for 2 more hours and then remove from the freezer and beat again with the hand mixer. The ice cream should be thick but too soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again before adding the papaya.
  14. If ice cream has thickened properly, stir in the papaya until smooth throughout the ice cream.
  15. Pour into a plastic airtight freezer container. Pack the ice cream in the container. Be sure to leave at least 1/2 inch head space for expansion.
  16. Cover and place the container in the freezer and allow the ice cream to freeze until firm.
  17. After the ice cream has hardened sufficiently, take the ice cream container out of the freezer, remove the cover and scoop ice cream into bowls or cones. Serve and enjoy!