This year I was looking for something new to do with our abundant supply of Pawpaw pulp. One of the main options for preserving the pulp is freezing, so I decided to make some ice cream to have on hand though out the year. It turned out to be a big hit around the house. Below are the steps took, but they may be a little different for you depending on your ice cream maker.
- 1 cup Pawpaw Pulp
- 1 cup Whole Milk
- 2 cup Heavy Cream
- 2/3 cup Sugar
- 6 large Eggs
- 1/2 tsp Vanilla Extract
- 1/4 tsp Ground Cinnomon
- 1 Box Rock Salt for Ice Cream Maker.
- 4 lbs Ice
In a pot add your Milk, Cream, and Sugar. Set on Med-Low heat and stir until the sugar is disolved. About 5 minutes. Remove from heat.
Whisk the egg yolks, then take a small amount of the warm milk, and slowly add it to the egg yolks, continue whisking and adding the warm milk, until you have added about 1 cup of milk to the yolks.
Slowly pour the yolk and milk mix into the remaining milk. Turn the heat back on to Med-high. Whisking until the mixture thickens and the tempature is around 170F.
Take the mixture off of the heat, and strain it in to a clean bowl. Set the bowl aside to cool for about 1 hour, the place the bowl in the fridge for another 3-5 hours (or overnight) to chill.
You should follow your Ice Cream Maker Instructions. We used a old fashioned hand cranked ice cream maker. Below is the steps we took.
Add your ice and salt by layers. Pour your custard mix in to the center compartment.
Churn slowly for 10 mins. (It is best to have friends over when doing this part).
At the 10 minute mark, remove the cap and add 1 cup of Pawpaw pulp. Replace cap. Refill ice and salt. Continue to churn for another 10 minutes. This time gradually increasing the speed of your churning.
After 10 minutes, check your ice cream, it should have started to expand and look like ice cream. If not add more salt and ice, and continue to churn for another 5 minutes.
Once done, remove the ice cream and eat or store in the freezer to harden the ice cream.