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Pawpaw Ice Cream
This no-churn pawpaw ice cream lets one of North America's most overlooked fruits take the spotlight. The fruit's natural custardy texture and tropical flavor make for an extraordinarily creamy, scoopable treat that needs no eggs and no ice cream machine.
Pawpaw is in season now. More pawpaw recipes, or see what to sow this month where you are.
Ingredients
- 2 cups ripe pawpaw pulp, seeds and skins removed
- 2 cups heavy whipping cream, cold
- 14 oz sweetened condensed milk, 1 can, cold
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp vanilla extract
- ¼ tsp salt
Contains: milk, eggs.
Method
- Blend pawpaw pulp with lemon juice until completely smooth. Set aside.About 3 min
- In a large chilled bowl, whip cold heavy cream to stiff peaks using an electric mixer.About 5 min
- Gently fold condensed milk, vanilla, salt, and pawpaw purée into the whipped cream until evenly combined, being careful not to deflate the cream.About 3 min
- Pour into a freezer-safe container, smooth the top, and press plastic wrap directly onto the surface. Freeze for at least 6 hours or overnight.About 4 min
- Remove from freezer 5 minutes before serving to soften slightly. Scoop into bowls or cones.About 5 min
Tips
- Very cold cream whips better and faster — chill the bowl and beaters too.
- The lemon juice brightens the pawpaw's flavor and prevents browning.
- For extra pawpaw intensity, swirl an extra ¼ cup of unblended pulp through the base before freezing.
Ring the changes
- Stir in ½ cup toasted pecans just before freezing for a praline-style version.
- Add a tablespoon of bourbon to the base for an adults-only Kentucky Pawpaw ice cream.
Keeping it
Keeps well in the freezer for up to 2 weeks. After that, ice crystals may form.
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