Homemade Papaya Ice Cream
1.
Pour egg yolks, caster sugar and milk into the container and mix well
2.
Transfer the well-mixed liquid to a non-stick pan and heat it over a low heat and stir constantly. When you see that the liquid starts to bubble when heated, turn off the heat immediately. After turning off the heat, quickly pour the whipped cream and mix well.
3.
Peel the papaya seeds and cut them into small pieces, then puree them with a food processor
4.
Pour the beaten papaya puree into the mixture of step 2, mix well, put the ice cream liquid in the refrigerator and freeze
5.
After the ice cream liquid starts to freeze (about 2 hours), take it out and beat it with a whisk for 2 minutes and put it in the refrigerator. After another hour, take it out and continue beating it with a whisk for 2 minutes and put it in the refrigerator. Repeat the above actions 2-3 times, and be sure to beat the ice cream liquid until the volume expands and the cream is whipped, and then put it back in the refrigerator to freeze
6.
After 5-6 hours, it is completely frozen and ready to eat