If you have cooked with paw paws before, please share your recipes so I can branch out next September!
Paw Paw Ice Cream
Makes about a pint
*3/4 cup paw paw pulp, pureed (from about 4 paw paws)
*1 cup heavy cream, divided
*1/3 cup whole milk
*1/3 cup vanilla sugar (sugar left to sit in a jar with a spent vanilla pod)
*A pinch of salt
*3 large egg yolks, whisked
*Juice of half a small lime, about 1 1/2 teaspoons
Set up half the cream in a bowl within an ice bath to thoroughly chill it. Warm the other half of the cream and the milk in a heavy bottomed saucepan with a pinch of salt and the sugar until steaming, stirring to dissolve. Carefully temper the yolks with some of the hot milk before adding the eggy mix back to the saucepan. Cook over medium until the liquid thickens and coats the back of a wooden spoon. At that point, pour the custard through a strainer and into the chilled cream. Stir well and pop in the fridge for at least 5-6 hours, preferably overnight. When you're ready to make the ice cream, extract the pulp from the paw paws and puree, stir in the lime juice, then combine with the custard and freeze in the ice cream maker. Eat soft-serve when it's done, or put it into a proper container to let it ripen in the freezer.