Papaya and Pink Guava Helado Papaya and Pink Guava Helado Ben Diaz, Executive Chef of Luxe City Center Downtown, LA • 12 oz. The Perfect Purée Papaya Puree, thawed • 24 oz. The Perfect Purée Pink Guava Puree, thawed • 4 cups sugar • 2 oz. glucose • 1 cup apple juice • 1/2 cup orange juice • 1/2 cup half and half Method: 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.