Mango Ice Cream

1 mango peeled chopped
1 Pawpaw peeled chopped
1 tbsp Lemon juice
4 Egg yolks
2/3 cup Icing sugar
1/2 cup Thickened cream
1/4 cup Fresh coconut milk
1 tbsp Ground almonds

Garnish:
Fresh fruit or mint sprigs

Puree the mango and pawpaw together with the lemon juice. Beat the eggs and icing sugar in the top of a double boiler until the eggs are pale and thick. Remove from the heat, pour into a bowl and continue to beat until the mixture is cool. Fold the fruit puree into the egg mixture and add the cream, coconut milk and almonds. Pour the mixture into a mould or freezer tray and freeze for 2-3 hours. To serve: dip the mould into hot water for 30 seconds before turning out, or scoop out as ice cream balls. Garnish with fruit or fresh mint sprigs.