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In a large sauce pot, combine the sugar, glucose, apple juice, orange juice and half and half; bring to a light simmer while stirring constantly. Cook for 5 minutes. Next remove and strain the mixture. Place into a large container and add the Papaya and Pink Guava Puree. Using a large stick blender, puree smooth until lightly frothy. Refrigerate base for 40 minutes. Next, place into a large ice cream machine and churn for 1 hour. Now remove the ice cream and place into the desired mold and let set. Garnish with fruit pearls.
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