Courtesy of Lily Patch Farm
(Makes 1 qt.)
1 cup sugar
1 cup whole milk
Pinch of salt1/4 tsp. real vanilla extract
3 egg yolks, lightly beaten
2 cups freshly mashed Pawpaw pulp
1 Tbsp. fresh lemon juice2 cups heavy cream
Combine sugar, milk, salt, and vanilla in a saucepan over low heat. (Some people prefer to use a double boiler for this step.) Stir until the mixture begins to steam and simmer. Remove from heat. Place egg yolks in a small bowl, and gradually stir in half of the hot liquid to temper the eggs. Return to the saucepan and stir, heating until thickened, about five minutes. Do not boil. When ready, consistency should coat a spoon. Pour custard into a pre-chilled bowl and refrigerate for at least two hours, or overnight for best results.
With the chilled custard in a bowl, stir in the fresh mashed pawpaw pulp and lemon juice. Whip heavy cream until soft peaks form, and fold into custard mixture. Pour into ice cream maker and freeze according to manufacturer’s directions. When ice cream is finished churning, pack into a freezer container with a lid, and freeze until it firms, about three to four hours.