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
1/3 to 1/2 cup tutti frutti (candied raw papaya pieces) – can add more if required
2 to 3 tablespoons tutti frutti – for garnish
In a large bowl, take the cold whipping cream.
Add vanilla extract or vanilla essence.
With an electric beater, whip till stiff peaks are formed. You can also use a stand mixer to whip the cream.
Add chilled sweetened condensed milk.
Fold gently, but very well to an even mixture. Also, remember not to over do the folding as the ice cream mixture can fall flat.
Next, add tutti frutti and fold again gently.
Transfer the ice cream in a box or container and cover it tightly. Or you can cover the same bowl (if its freezer safe) with a tight-fitting lid or aluminum foil.
Freeze until the ice cream is firm and set.
Before serving, keep the ice cream box, container or bowl for some minutes at room temperature. Then, scoop and serve Tutti Frutti Ice Cream. If you want, you can sprinkle some tutti frutti on top.
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