Pawpaw Ice Cream
Experience the tropical allure of homemade **Pawpaw Ice Cream**, a creamy, luscious treat that highlights the unique and vibrant flavor of fresh pawpaw fruit. This custard-based ice cream combines the natural sweetness of pawpaw pulp with a velvety blend of heavy cream, whole milk, and a touch of vanilla for a perfectly balanced, silky texture. Gently cooked and churned to perfection, this frozen dessert is a celebration of seasonal produce and old-fashioned craftsmanship. Whether served in a bowl or a waffle cone, this pawpaw ice cream recipe transforms an often-overlooked fruit into a dessert masterpiece. Perfect for summer gatherings or an indulgent night at home, this recipe is a must-try for both pawpaw lovers and ice cream enthusiasts!
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Recipe Information
Ingredients
- 2 cups fresh pawpaw pulp (seeded and mashed)
- 1 cup heavy cream
- 1 cup whole milk
- 0.75 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
In a medium saucepan, combine heavy cream, whole milk, and half the sugar (0.375 cups). Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
In a separate bowl, whisk together the egg yolks, remaining sugar (0.375 cups), and salt until pale and creamy.
Gradually add about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (approximately 170-175°F or 75-80°C). Do not let it boil.
Once thickened, remove the custard from heat and stir in the vanilla extract. Strain the mixture through a fine mesh strainer into a large bowl to remove any curdled bits.
Let the custard cool to room temperature, then cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
Once the custard is chilled, gently fold the pawpaw pulp into the custard until evenly combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
Transfer the churned ice cream into an airtight container and freeze for at least 2 hours to firm up before serving.
Serve scoops of the pawpaw ice cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 227.0 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 488 mg | 38% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1878 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
