Ingredients:

• 1 mango, peeled, seeded and roughly chopped
• 1 papaya, peeled, seeded and roughly chopped
• 1 tbsp (15 ml) lemon juice
• 4 egg yolks
• 2/3 cup (165 ml) icing sugar
• ¾ cup (185 ml) whipping cream, whipped

Procedure:

1. Puree mango and papaya together with lemon juice in food processor. Set aside.
2. Combine egg yolks and icing sugar in the top of a double boiler. Whisk mixture until eggs are lemon color and thick. Remove from heat. Whisk for 2 more minutes.
3. Fold the fruit puree gently into the egg mixture. Blend in cream.
4. Pour into decorative 4-cup (1 L) metal mold. Freeze for a minimum of 3 hours.
5. To remove, dip the mold in warm water for 30 seconds. Turn out onto a serving platter or scoop out as ice cream balls.

Make 6 - 8 servings.