Pawpaw Ice Cream

By: Dudley Phelps


  • 4 cups heavy cream
  • 3 cups whole milk
  • 0.3 teaspoon sea salt
  • 2 cups fresh or frozen pawpaw pulp
  • 1 ¾ cup sugar
Paw Paw (Asimina triloba)


  1. If pawpaw pulp is frozen, remove from freezer and thaw.
  2. Add sugar and half of the heavy cream to a 2 qt sauce pan.
  3. Turn heat on medium/low. Do not boil. Simply keep the mixture warm enough to dissolve the granulated ingredients.
  4. Simmer and stir until sugar is completely dissolved. Add salt and briefly stir until dissolved.
  5. Turn off heat and add remaining ingredients, slowly whisk to incorporate the pulp.
  6. Pour mixture (roughly 2 qts) through strainer and into a 4 qt ice cream maker canister. Scrape strainer to add all pulp to the ice cream maker canister, leaving only fibers and larger pieces in the strainer.
  7. Add paddle and lid to the canister, spin it briefly to mix, and put in freezer for 30 minutes to cool.
  8. Once the mixture is cool, add canister to ice cream machine bucket, add appropriate ice and ice cream salt to the top of the bucket, add motor and turn on. Add ice and salt as it melts down.
  9. Churn time is approximately40-60 minutes, but more importantly listen for the motor to begin slowing down due to the thickening of the ice cream mixture.
  10. When done the mixture should have doubled in size, and have a consistency roughly between soft serve and frozen store bought ice cream.
  11. Serve and enjoy! Any leftovers can be frozen and enjoyed later.

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