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!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

In a separate bowl, whisk together the egg yolks, remaining sugar (0.375 cups), and salt until pale and creamy.

Step 3

Gradually add about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Once the custard is chilled, gently fold the pawpaw pulp into the custard until evenly combined.

Step 8

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.

Step 9

Transfer the churned ice cream into an airtight container and freeze for at least 2 hours to firm up before serving.

Step 10

Serve scoops of the pawpaw ice cream in bowls or cones and enjoy!

Nutrition Facts

Serving size	(1183.9g)

Amount per serving	% Daily Value*
Calories	2133.2

Total Fat 111.6g	0%
Saturated Fat 59.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1007.3mg	0%
Sodium 808.6mg	0%
Total Carbohydrate 253.8g	0%
Dietary Fiber 12.4g	0%
Total Sugars 227.0g
Protein 24.5g	0%

Vitamin D 180.6IU	0%
Calcium 487.6mg	0%
Iron 4.2mg	0%
Potassium 1877.6mg	0%

*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.

Source of Calories

Fat: 47.4%

Protein: 4.6%

Carbs: 47.9%