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
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.