Paw Paw Ice Cream
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 <sup>1</sup>⁄<sub>4</sub> cups granulated sugar
- 2 vanilla beans, split, seeds scraped
- 6 paw paws (about 6 oz.), split, pulp saved, seeds discarded
- Place yolks in a large bowl and set aside. Heat half and half, cream, sugar, and vanilla in a medium saucepan over medium heat until steaming, about 5 minutes. Gradually whisk about 1⁄4 cup of the hot cream into yolks, then stir egg-cream mixture back into pot of hot cream. Stir, using a wooden spoon, until mixture coats back of spoon, 4-5 minutes. Strain and cool; stir paw paw pulp into mixture and transfer to an ice cream maker. Process according to manufacturer's instructions until churned and thick. Transfer to an airtight storage container; freeze until set, at least 4 hours.
MORE TO READ
Our Best Pumpkin Recipes Celebrate the Flavor of Fall
Think outside the pie this autumn with these craveable cooking ideas from around the globe.
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast.