Pawpaw Ice Cream
By Amanda LuchtelPublished on September 5, 2023
Time
1 hour, plus 5 hours chilling and freezing
Yield
Serves 8 (Makes about 1 quart)
Ingredients
Before You Begin
An instant-read thermometer is critical for the best results. Using a prechilled metal loaf pan and working quickly in step 4 will help prevent melting and refreezing of the ice cream and will speed the hardening process. If using a canister-style ice cream maker, be sure to freeze the empty canister at least 24 hours and preferably 48 hours before churning. For self-refrigerating ice cream makers, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard.
Instructions
- Place 8½ by 4½-inch loaf pan in freezer. Set fine-mesh strainer in large bowl. Whisk egg yolks and ¼ cup sugar in second large bowl until smooth, about 30 seconds.
- Heat cream, milk, corn syrup, salt, and remaining 6 tablespoons sugar in medium saucepan over medium-high heat, stirring occasionally, until mixture registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat. Slowly whisk heated cream mixture into yolk mixture.
- Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, about 4 minutes. Immediately pour custard through prepared strainer and let cool until no longer steaming, about 20 minutes, stirring occasionally. Cover and refrigerate until well chilled, at least 2 hours or up to 24 hours.
- Whisk pawpaw pulp into custard. Transfer custard to ice cream maker and churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes. Transfer ice cream to chilled loaf pan and press plastic wrap onto surface. Freeze until firm, at least 3 hours. Serve.
Time
1 hour, plus 5 hours chilling and freezingYield
Serves 8 (Makes about 1 quart)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We wanted a pawpaw ice cream that showcased the flavor of the fruit. Using both sugar and corn syrup gave us an ice cream base that produced ice cream that froze faster, remained hard at home-freezer temperatures, and was devoid of large ice crystals. One cup of ripened pawpaw puree was just enough to infuse the ice cream with the unique flavor of pawpaws. We opted for a balanced sweet cream flavor that didn't cover up the pawpaw's tropical and floral notes.
Before You Begin
An instant-read thermometer is critical for the best results. Using a prechilled metal loaf pan and working quickly in step 4 will help prevent melting and refreezing of the ice cream and will speed the hardening process. If using a canister-style ice cream maker, be sure to freeze the empty canister at least 24 hours and preferably 48 hours before churning. For self-refrigerating ice cream makers, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard.
Instructions
- Place 8½ by 4½-inch loaf pan in freezer. Set fine-mesh strainer in large bowl. Whisk egg yolks and ¼ cup sugar in second large bowl until smooth, about 30 seconds.
- Heat cream, milk, corn syrup, salt, and remaining 6 tablespoons sugar in medium saucepan over medium-high heat, stirring occasionally, until mixture registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat. Slowly whisk heated cream mixture into yolk mixture.
- Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, about 4 minutes. Immediately pour custard through prepared strainer and let cool until no longer steaming, about 20 minutes, stirring occasionally. Cover and refrigerate until well chilled, at least 2 hours or up to 24 hours.
- Whisk pawpaw pulp into custard. Transfer custard to ice cream maker and churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes. Transfer ice cream to chilled loaf pan and press plastic wrap onto surface. Freeze until firm, at least 3 hours. Serve.
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