Homemade Vanilla-Papaya Ice Cream


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Garnish with a mint sprig and place some more of the fresh papaya on the bottom of the glass for a nice surprise.

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  • 3/4 C. pomegranate juice
  • 2 1/2 C. fat free, half and half
  • 1/2 C. SPLENDA┬« No Calorie Sweetener, Granular
  • 4 egg yolks (You can use Egg Beater's brand eggs)
  • 1 Tbs. vanilla
  • 1/4 tsp. salt (can substitute with Morton's Lite Salt)
  • 1 C. fresh papaya cut in chunks

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Simmer the pomegranate juice in a saucepan to reduce and thicken for 15 minutes. Remove from heat and cool before using. Heat the fat free half and half in a saucepan over medium heat to just before boiling. Set aside. In a separate mixing bowl place the Splenda® Granular and the egg yolks, mix at a speed #2 until pale yellow or light in color. Slowly whisk a small amount of hot half and half into egg mixture. Continuously whisk to prevent eggs from scrambling. Slowly add warmed egg mixture to half and half in saucepan. Whisk constantly. Add vanilla and salt and place over low heat until it thickens. Refrigerate over night. Pour the mixture into the ice cream maker canister and run for 20 to 30 minutes. Pour ice cream into a freezer safe container and freeze for at least 4 hours before using. In a blender at high speed, combine the vanilla ice cream and the papaya chunks. Serve in a crystal glass, drizzle some of the pomegranate reduction on top.

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