| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Caribbean |
Rustie’s, Real, Cooks |
1 |
servings |
INGREDIENTS
| 6 |
|
Eggs |
| 1 |
pt |
Whipping cream |
| 2 |
|
Vanilla pods |
| 1 |
|
1 pint full cream milk |
| 4 |
oz |
Raw cane caster sugar |
| 1 |
|
Fresh mango |
| 1 |
|
Fresh pineapple |
| 2 |
tb |
Rum |
| 4 |
oz |
Crystallised papaya chunks |
INSTRUCTIONS
Boil the milk with the vanilla pods for 15 minutes. Separate the
eggs, mix the sugar in with the egg yolks. Remove the vanilla pods
from the milk and add the milk to the egg mixture to make an egg
custard.
Put the custard in a boil over a pan of boiling water and leave to
thicken, making sure that it is not allowed to boil. Strain the
custard to remove any lumps. Leave to cool then freeze for two hours
in a freezer box.
Meanwhile, soak the pineapple, the mango and the papaya in the rum.
Whip the cream until it starts to thicken. Mash up the frozen
custard, add the whipped cream and the fruit mixture and fold in
carefully so as to keep all the air in. Put the ice cream mixture
back into the freezer and leave for a further two hours. It will then
be ready to serve.
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