Preparation:

For the ice cream base, cut the papaya in half, remove the seeds and spoon out the flesh. Purée finely with maple syrup, coconut milk, salt and lime juice. Put the ice cream mixture into the ice cream machine and freeze for 40-60 minutes.

In the meantime, finely crumble the pumpernickel slices and roast them in a hot coated pan without adding fat for about 4 minutes. Add the sugar and continue roasting for about 2 minutes, stirring. Then put the caramelised pumpernickel crumbs on the baking paper and let them cool down.

Add the caramelised pumpernickel to the ice cream mixture shortly before the end of the freezing time. Serve the ice cream immediately or freeze them in a suitable ice cream mould.