As I searched through the freezer for the treats I preserved months ago, I decided it was time for another pawpaw recipe—this time, ice cream. As soon as the weather gets even a little warm, my tongue craves that wonderful, good-bump inducing flavor.
We use a Krups ice cream maker that was a wedding gift and it makes the process simple. Remember to freeze the cylinder for at least 24 hours in advance. The recipe was easy and turned out especially well. We used fresh JD’s Country Milk and Cream purchased from Marksbury Farm Market; I’m sure it heightened the rich flavor.
PawPaw Ice Cream
1 cup whole milk
1 cup cream
¾ cup sugar (scant, even 2/3 cup would work)
Pour into ice cream maker and begin.
1 cup pawpaw puree
smidge of vanilla (maybe 1 tsp., I just poured a little in)
smidge of lemon juice (again, maybe 1 tsp.)
When mixture in maker begins to thicken but isn’t a soft ice cream yet, pour in the pawpaw mixture.
When it has made a “soft” ice cream, you can taste. You’ll want to eat it all right then but please, prolong the pleasure by putting the rest of it into a plastic container and freezing it. It’s wonderful as a harder ice cream as well.
Top with your favorite nuts and homemade sauce. We tried pistachios with chocolate sauce. It makes me want a bowl right now!