No-Churn Papaya and Mint Ice Cream
by Nina Mostert
500ml Full Cream
1 tin (385g) Condensed Milk
200g Peeled Papaya Cubes
¼ Cup Mint leaves
5 Drops Almond essence
½ Cup toasted Flaked Almonds
Whip cream till soft point stage, add Almond essence and combine
Add the condensed Milk and whisk together.
Place Papaya cubes and Mint leaves in a food processor and blend until very smooth.
Whisk this briefly into the Ice Cream mixture, add this to a Flat bowl, Cover with Plastic and place in Freezer for at least 4 hours or overnight.
Serve with toasted Almond Sprinkles or Papaya balls.