Pawpaw Ice Cream

  • Pulp from 4 ripe pawpaws (around 1⁄2 cup)
  • 1⁄2 lemon
  • 2 1⁄3 cups half and half (or 1 1⁄3 cup milk and 1 cup heavy cream)
  • 1⁄4 cup sugar
  • Scant pinch of salt
  • 1⁄2 vanilla bean, scraped to separate seeds and pod
  • 6 egg yolks

Make sure pawpaw flesh is totally smooth. If it’s a little lumpy or stringy put it though a food mill or food processor to make it smooth. Add juice from 1⁄2 lemon to the flesh, stir to combine and set aside.

Combine half and half (or milk and cream), sugar, salt and scraped vanilla bean seeds and scraped pod in a heavy saucepan (if you don’t have a heavy saucepan, use a double boiler) and heat over medium until sugar is melted but mixture is not boiling.

Whisk together egg yolks in a bowl, and combine with about 1⁄3 cup of the hot milk liquid, tempering the yolks.

Add the tempered egg yolk/milk mixture back to the remaining milk mixture, which should still be over medium heat (or in a double boiler).

Continue heating mixture until it’s thick enough that it coats the back of a spoon—do not boil the custard, but don’t be afraid to let it thicken either.

Once the custard is thick, strain it into a bowl that’s sitting in an ice water bath. Discard vanilla pod or save for another use.

Whisk pawpaw purée into the cooling custard and stir for a bit to help things cool down faster. Freeze in an ice cream machine according to manufacturer’s instructions.