Papaya Ice Cream

Papayas are mild and tangy, making them a perfect fruit paired with vanilla ice cream. This recipe reminds me of a creamscicle, which originated in 1905 by 11-year-old Frank Epperson who put fruit juice around vanilla ice cream. This treat is loaded with fat-soluble vitamins A, D, E, and K – all in their most bioavailable form. PLUS vitamin C from our papaya.

Ingredients

• 2 cups raw cream

• 1 cup raw milk

• 4 pasture-raised egg yolks

• 2 cups papaya, packed

• 4 tablespoons raw honey or maple syrup

• 2 teaspoons organic vanilla extract or vanilla paste

• 1 teaspoon unrefined salt

Directions

1. Combine all ingredients in a mixing bowl with an immersion blender or in a standard blender.

2. Transfer into an ice cream maker and follow your machine’s instructions.

3. Transfer into shallow glass container.

4. Freeze for 6+ hours to let it settle.

5. Top with fresh fruit, toasted coconut, or crème anglaise (see Crème Anglaise recipe)

6. Cover and store in the freezer.

Notes

• The Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker is a fully stainless steel ice cream machine, however it is pricey. I use this one.

• Due to the papaya, this ice cream will get more solid in the freezer. Leave out for a minimum of 10 minutes after freezing for easy scooping.