Prep Time:
10 mins
Additional Time:
8 hrs 20 mins
Total Time:
8 hrs 30 mins
Servings:
8
Yield:
1 quart
Ingredients
Directions
Cut the papaya in half lengthwise. Scoop out the seeds and pulp. Spoon out the flesh and place in a blender or food processor.
Add heavy whipping cream, brown sugar, and chili-lime seasoning to the blender or food processor; blend until smooth, about 30 seconds.
Place the mixture into an airtight bowl and refrigerate, 8 hours to overnight.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
Add chopped strawberries in the last 5 minutes of churning.
Cook's Note:
For an unusual topping and a way to make the most of your papaya, rinse the seeds and spread them out on a parchment paper-lined baking sheet. Bake at 170 degrees F (77 degrees C) for 2 hours or until the seeds are dry and resemble black peppercorns. Grind the seeds in a pepper grinder (coffee grinder works good too) and sprinkle over the top of the ice cream.
Nutrition Facts (per serving)
| 332 | Calories |
| 22g | Fat |
| 34g | Carbs |
| 2g | Protein |
