Tutti Frutti Ice Cream

Ingredients

• 1 can sweetened condensed milk – 400 ml, about 1.6 cups
• 2.5 to 2.75 cup whipping cream – 30% to 50% fat, cold
• 2 teaspoons vanilla extract or 1 teaspoon vanilla essence
• ⅓ to ½ cup tutti frutti (candied raw papaya pieces) – can add more if required
• 2 to 3 tablespoons tutti frutti – for garnish

Steps

1. Pour the cold whipping cream into a large bowl.
2. Add the vanilla flavouring, using either extract or essence.
3. Beat the cream with an electric beater until stiff peaks form. A stand mixer is another option for whipping it.
4. Pour in the chilled sweetened condensed milk.
5. Use gentle folds to bring the mixture together evenly and thoroughly. Stop before overfolding, which can cause it to lose volume.
6. Add the tutti frutti and gently fold it through the mixture.
7. Put the ice cream mixture in a box or container and close it tightly. If the mixing bowl is freezer-safe, you can leave the mixture in it and cover it with a tight-fitting lid or aluminum foil.
8. Freeze the mixture until it has set and is firm.
9. Let the ice cream box, container or bowl sit at room temperature for a few minutes before serving. Then scoop and serve the ice cream, with a sprinkle of tutti frutti on top if you like.