* Makes about 1 1/2 pints
- 2 cups peeled and chopped ripe tropical fruits (guava, pineapple, mango, papaya)
- 1 cup sugar syrup
- 2 limes
- 1 cup whole milk or buttermilk
Purée or blend the tropical fruit, then press through a fine-mesh sieve if you like a really smooth texture.
Beat in the sugar syrup, finely grated rind of 1 lime and the juice of both, and the milk. Pour into a freezer container and freeze, using the hand-mixing method, breaking up two or three times during freezing.
Freeze until firm, then scoop into halved, small pineapple shells or serving dishes and sprinkle with freshly grated nutmeg. Serve with small tropical fruits such as lychee, or grapes, or toasted shreds of fresh coconut.
This ice cream can be frozen for up to 1 month. Remove from the freezer 10 minutes before serving to soften.
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