PawPaw Ice Cream Recipe
A Straight from the Farm Original
1 C. sugar
1 C. whole milk (raw if possible)
1/4 t. salt
1 vanilla bean, split and scraped
3 egg yolk, lightly beaten
2 C. pawpaw pulp*
1 T. lemon juice
2 C. heavy cream
*This recipe is really two distinct steps – the custard and then the rest of it – so don’t mash your pawpaws until you have your chilled custard ready to churn or else they’ll get a bit icky the way mooshed bananas do if left to sit for very long.
Combine sugar, milk, salt, and scraped vanilla bean and pods in a saucepan over low heat. Stir until the mixture just begins to steam and simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid to temper the eggs and return everything to the saucepan. Heat until thickened, about 5 minutes, but be careful not to boil. Remove from the heat, and pour into a chilled bowl and refrigerate for at least two hours or overnight.
Using a slotted spoon, fish out the vanilla pods from the chilled custard. Stir in the pawpaw pulp and lemon juice. Whip the heavy cream until it forms soft peaks and gently fold into the custard mixture. Pour into an ice cream maker, and freeze according to manufacturer’s directions.
When ice cream is done churning, scoop out into a container with a lid and place in freezer to firm up, about 3-4 hours.