Tropical Fruit Ice Creams and Sorbets

Categories: Frozen Desserts

Ingredients

• 4 cups ripe, fragrant fruit (peeled, seeded or cored and cut into 1/2-inch chunks) such as 3 medium mangoes (12 oz. each) or 2 lbs. papaya or 2 very ripe large bananas.
• 1 to 2 Tbsp. fresh lime or lemon juice
• 1 to 2 Tbsp. sugar or honey, to taste
• 1 to 2 tsp. vanilla extract, dark rum OR Kirschwasser (clear cherry brandy)
• 1/2 cup heavy cream, crème fraiche OR unsweetened coconut milk, optional

Directions

1. In a medium bowl, combine fruit, lime juice and sugar. Let sit at room temperature until fruit has released its juices, about 1 hour. Pour mixture onto a rimmed baking sheet, cover with plastic wrap, and freeze until solid, at least 2 hours.
2. Break up fruit with a large spoon and transfer to a food processor. Pulse until fruit is reduced to the texture of a crystalline meal, stopping frequently to scrape down sides (if fruit is too hard to process, let soften 1 to 2 minutes before continuing.)
3. Add vanilla, rum or kirschwasser to taste and additional sugar, if necessary, pulse a few times more. Add cream, if desired, and continue processing, craping down sides of bowl frequently, until consistency of medium-soft ice cream. (It does not have to be completely smooth; a few chunks of fruit add nice texture.)
4. Serve at once or transfer to a serving bowl,

5. cover with plastic wrap and freeze for several hours. If ice cream becomes frozen solid, place it in refrigerator about 30 minutes before serving to soften.

6. Note: This formula for ice creams and sorbets may also be made in an ice cream maker, for finer texture.

7. Peel and slice fruit as directed in preceding recipe, but do not freeze. Reserve 1/2 cup of the fruit. In a food processor, process remaining fruit to a thick puree. Add lime juice, sugar and cream. Continue to process until smooth. Stir in reserved fruit.
8. Freeze mixture in ice cream maker according to manufacturer’s dorections.

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