1 1/2 tsp cornstarch
1/4 tsp ground ginger
1 cup pineapple juice
1 tsp lime or lemon juice
1 large ripe papaya
1 quart vanilla ice cream, softened
Make Fruit Sauce
In a small pan combine the cornstarch and ginger. Stir in the pineapple juice. Cook, stirring until the sauce thickens and clears. Remove from heat and stir in the lime (or lemon) juice. Cool and then chill.
Prepare Papaya and Ice Cream
Peel and remove seeds from ripe papaya. Cut 4 thin slices, put in a small dish, cover and refrigerate. Cut up the rest of the papaya and whirl in a blender until smooth (or if you don’t have a blender, mash with a fork until finely crushed). Stir with whirled papaya into the softened vanilla ice cream. Turn into a freezing tray and freeze solid.
Assemble the Papaya Ice Cream Sundae and Serve
Spoon the prepared frozen papaya-vanilla ice cream into 4 serving dishes; spoon sauce over ice cream and garnish each dish with a thin slice of papaya. Makes four 1 cup servings.
20 ladyfingers, standard size
2 quarts vanilla ice cream
6 ounces frozen orange juice concentrate
2 packages raspberries
18 ounces crushed pineapple
1 tbsp frozen lemon concentrate
1 tsp almond flavoring
1 tsp imitation rum extract
6 maraschino cherries, chopped
3 tbsp blanched pistachio nuts, chopped
sweetened whipped cream
Line the bottom and sides of a 9″ spring form pan with ladyfingers split in half.
The Orange Layer
Mix 1 quart vanilla ice cream with the frozen undiluted concentrated orange juice. Working quickly to prevent ice cream from becoming too soft. Pour into mold over bottom layer of ladyfingers. Freeze firm.
The Raspberry Layer
Meanwhile, mix raspberries and pineapple in a blender along with lemon concentrate (or puree in a food mill). Strain to remove seeds and freeze until partially frozen. Then place in a chilled bowl and beat lightly. Spoon over the orange layer and refreeze.
The Flavor Layer
Mix almond and rum flavoring along with cherries and nuts with the other quart of vanilla ice cream. Pour this over the raspberry layer and freeze overnight.
Remove from freezer 2 hours before serving. Garnish with whipped cream, strawberries and mint. Makes 12 servings.