Beat egg-yolks , 1/4 cup sugar, salt, until light and lemony.
2. peel, seed, and puree 2 papayas; stir into beaten yolks with lime juice and 1/4 cup of sugar.
4. Beat egg-whites with remaining 1/4 cup sugar until forms soft peaks; then fold into papaya-yogurt mixture.
5. Churn-freeze into hand or electric ice-cream freezer.
6. Halve and seed remaining papayas: scoop frozen yogurt into halves.
7. Garnish each half with a dollop of yogurt and a whole strawberry. Serve with a pineapple ring in sundae dish.
~~~~~~~MANGO PARFAIT~~~~~~~
4 MANGOES, PEELED and SLICED
1/4 CUP SUGAR
1 CARTON SOUR CREAM
GROUND NUTMEG or CHOPPED NUTS
[1] MIX MANGOES and SUGAR. [2] ARRANGE ALTERNATE LAYERS of MAGOES SLICES and SOUR CREAM in PARFAIT or SHERBERT GLASSES [3] SPRINKLE with NUTMEG /and/or/ CHOPPED NUTS, as desired.
~~~~~~~PEACH FROST~~~~~~~
3 RIPE MEDIUM PEACHES/pitted, peeled, and quartered
1/2 CUP LIGHT CORN SYRUP
2 SLICES GINGERROOT/ or 1/4 TEASPOON GROUND GINGER
1 CUP LEMON SHERBERT
1/2 CUP GINGER ALE
2 SCOOPS VANILLA ICE CREAM
[1] PLACE PEACHES, CORN SYRUP, and GINGERROOT in BLENDER CONTAINER, BLEND ON MEDIUM SPEED 30 SECONDS or UNTIL JUST SMOOTH.
[2] ADD SHERBERT, GINGER ALE; BLEND ON MEDIUM SPEED JUST TIL SMOOTH.
[3] POUR INTO 2 LARGE GLASSES; TOP EACH WITH ICE CREAM