Homemade Pawpaw Ice Cream
It’s Pawpaw season and it won’t last long, so head outdoors and grab some today and let’s make some ice cream. The exotic flavor of this ice cream will surprise and delight you. It's rich, creamy, easy to make and doesn't require eggs in the recipe.
Prep Time30 mins
Cook Time30 mins
Total Time5 hrs
Servings: 6 Cups
- 2 Cups Pawpaw Fruit peeled and seeded, about 11 pawpaws
- 1 Cup Sugar
- 1 Teaspoon Vanilla
- 3/4 Cup Whole Milk
- 1 1/4 Cups Heavy Cream
- Pinch of Salt
Slice fruit open, scoop out flesh with a spoon (kinda like an avacado) and remove seeds. This is messy work, but it will be worth it.
Purée all ingredients in a blender until smooth.
Have your kitchen aid mixer with frozen ice cream bowl and attachment ready to go. Bowl must be frozen for at least 15 hours before it can be used.
Set mixer speed to "stir", pour in the mix and let it churn for about 25 minutes.
Pour immediately into freezer safe container and freeze for 4 hours.