Pawpaw Ice Cream

The pawpaw is the largest fruit native to North America. Its custard-like flavor is a mix of banana, mango and cantaloupe. Although pawpaw pairs well with lots of flavors, this simple recipe really lets the delicate pawpaw flavor shine through.

Servings

6cups

Servings

6cups

Ingredients

8-10 Pawpawsskins and seeds removed to yield 2 cups of pulp
3/4cup sugar
2cups heavy whipping cream
2cups Whole milk

Instructions

In the bowl of a food processor, blend the pawpaw pulp and sugar until smooth. Whisk in the milk and cream. Cover and refrigerate for at least two hours, up to overnight.
Turn on your ice cream maker and pour the chilled mixture into the frozen freezer bowl and mix for 20 minutes until thickened. The ice cream will still be soft and creamy. Place in a sealable container and return to freezer for at least 2 hours, or until it is firm enough to serve.