Description
The creaminess of the pawpaw fruit is great for making into it ice cream.
Ingredients
Scale
- 1 1/2 cups mashed pawpaws, about 4 or 5 pawpaws
- 2 cups cream
- 2 cups milk
- 1 cup sugar
- 1 tsp vanilla extract
- 5 egg yolks
Instructions
- In a non-reactive pot, heat cream, milk, and sugar over medium heat.
- When the mixture starts to steam, beat the egg yolks in a bowl.
- Stirring the eggs all the time, add ¼ cup of steaming cream mixture to the eggs. Repeat.
- Once the eggs are well combined, add egg mixture to the pot.
- Stir the custard often while it regains its steaming point. When it thickens — it should coat the back of a spoon — turn off the heat and pour the custard into a bowl. Stir in the vanilla extract. Place in refrigerator to cool and set.
- When cool, whisk in the mashed pawpaws until well combined.
- Pour mixture into an ice cream maker and churn according to instructions.
- Serve when ready or place in container with lid. Completely cover the surface of the ice cream with plastic wrap. Place lid on container and store in freezer.