Homemade Papaya Ice Cream

Name: Homemade Papaya Ice Cream
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 200ml milk; 180ml Light cream; 300g papaya; 2 pcs Egg yolk

by Nuan Nuan Shang

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

The first time I tried to make ice cream by myself, I realized that making ice cream was not as difficult as I thought. The most important thing is that because you know what you put in every step without any additives, you will feel super at ease when you eat your own ice cream, without worrying about the trans fats, flavors, and colors.

Ingredients

200ml Milk
180ml Light Cream
300g Papaya
2 pcs Egg Yolk

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