Homemade Pawpaw Ice Cream Recipe
For folks in the Midwest and eastern U.S., pawpaws should be getting ripe about now. That makes this the perfect time for an end-of-summer ice cream social featuring North America's largest tropical fruit.
This ice cream recipe uses raw eggs, so the mixture gets heated to guard against salmonella, but make sure you chill it back down before adding it to your ice cream maker. Our ice cream maker can use both electric and hand crank propulsion, so we always do a bit of both for old-time ice cream making fun.
3 large pawpaws, peeled, seeded, and smashed into pulp
1 cup white sugar
4 teaspoons vanilla extract
1 can sweetened condenced milk
3 cans evaporated milk
1/2 teaspoon salt
2 cups whole milk
1 cup half and half or heavy cream
large bag of ice
3 cups rock salt
6 quaurt ice cream maker
Combine pawpaw and the next eight ingredients in a large pan. Slowly heat the mixture to 160 degrees (a candy or instant-read thermometer comes in handy for this step) to make the eggs safe. Remove the mixture from the heat and chill for one to two hours to overnight to chill mixture.