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
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.