| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 18g | 10g | 30g |
| sugars | fibre | protein | salt |
| 20g | 3g | 6g | 0.10g |
I first discovered the joy of making Pawpaw Ice Cream on a sunny summer’s day in my California kitchen, the warm breezes wafting through the open windows carrying the heady scent of fresh blossoms. There’s a story to this lusciously creamy dessert, an interplay between the sweet subtropical pawpaw fruit and the delicious warm tones of the vanilla extract, that will transport your taste buds to a culinary paradise.
A Praise for Pawpaw
Ever since moving to California, I’ve been passionate about exploring health benefits of locally grown produce, as part of my commitment to West Coast health-conscious cooking. Pawpaws are an excellent source of dietary fiber, vitamin A, B complex vitamins, and more. Each serving of this dreamy Pawpaw Ice Cream cravings, but does so much more than just that, introducing a variety of important nutrients to your body. (source)
Whipping up an Ice Cream Masterpiece
There’s something incredibly satisfying about the process of making your own ice cream–the blending of flavors, the sweet headiness of the vanilla extract swirling into the creamy goodness of heavy cream and milk, and the rich yolks of the eggs that help hold the whole enterprise together. But the secret star really is the pawpaw fruit, a native of America, lending its unique flavor profile to the mix.
The ice cream, while a gourmet delight on its own would also pair wonderfully with a wide range of desserts. For instance, a scoop of Pawpaw Ice Cream can make a heavenly side to a tart apple crumble. Its creamy texture also churns an even balance with the sweetness of a classic pecan pie. Dabble around to find your own favorite pairings, the world of dessert is your oyster.
If you haven’t tried pawpaw before, bake up a batch of Pawpaw Ice Cream. It’s a sublime way to be introduced to this wonderful fruit, and an exquisite addition to your dessert repertoire. After all, there’s something irresistible about dessert that brings comfort and health in each spoonful – it’s the California way!
What You’ll Need
- 4 ripe pawpaws
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 2 cups whole milk
- 1 cup heavy cream
- 6 egg yolks
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Method
Step One
Begin by cutting the ripe pawpaws into two halves and scoop out the seeds. After removing all the seeds, you can now scoop out the pawpaw pulp and place it in a blender or food processor. Add the lemon juice and blend until the pulp becomes a smooth puree.
Step Two
In a medium saucepan over medium heat, combine the whole milk, heavy cream, and half of the granulated sugar. Stir frequently and bring the mixture to a simmer.
Step Three
In a separate bowl, whisk together the egg yolks and the other half of the granulated sugar. While whisking constantly, slowly pour about a third of the hot milk mixture into the yolks to temper them and avoid scrambling.
Step Four
Pour the yolk and milk mixture back into the saucepan with the remaining milk mixture. Turn the heat down to medium-low and stir constantly until the mixture thickens enough to coat the back of a spoon. It should reach a temperature of about 170-175 degrees Fahrenheit.
Step Five
Strain the custard through a fine sieve into a clean bowl. Then add the pawpaw puree, vanilla extract, and a pinch of salt, stirring until well combined.
Step Six
Cover the bowl and refrigerate the mixture until it’s completely chilled, preferably overnight.
Step Seven
Once chilled, pour the mixture into an ice cream maker and follow the manufacturer’s instructions to churn it into ice cream.
Step Eight
Once churned, transfer the soft ice cream to a lidded container and place it in the freezer until hardened. Depending on your freezer, this could take about 2-4 hours. Your pawpaw ice cream is now ready to serve!
