This rich, custardy ice cream comes from chef Tarver King of the restaurant at Patowmack Farm. It gets its dreamy, tropical flavor from paw paws, a musky-sweet fruit native to the American Midwest that tastes somewhere between a banana and a mango, with a plush, creamy texture.
- 8 egg yolks
- 2 cups half and half
- 2 cups heavy cream
- 1 1⁄4 cups granulated sugar
- 2 vanilla beans, split, seeds scraped
- 6 paw paws (about 6 oz.), split, pulp saved, seeds discarded