Ingredients
- 1 quart cold milk shopping list
- 6 eggs shopping list
- ½ tsp salt shopping list
- 1 ½ cups sugar shopping list
- 1 cup pawpaw puree, or more to taste shopping list
- juice of 1 lemon shopping list
- 1 quart heavy cream shopping list
- 2 Tbsp vanilla shopping list
How to make it
- Scald 3 cups of the milk in the top of double boiler. Beat eggs well; add salt, sugar, and the remaining cup of milk. Stir egg mixture slowly into the hot milk and cook over a small amount of simmering hot water, stirring constantly, until mixture just coats a clean metal spoon. To prevent curdling, do not have the water boiling vigorously, and take care not to overcook. Stop cooking as soon as the custard coats the spoon and remove from heat at once. Cool pan of custard in another pan containing cold water, then chill thoroughly in refrigerator. Combine pawpaw puree with the lemon juice and add to the chilled custard along with the cream and vanilla. Pour mixture into a chilled 1-gallon ice-cream freezer canister and fit dasher into place. Freeze and ripen according to directions accompanying ice cream freezer. (The Wild Flavor)
People Who Like This Dish 2
- vegangal123 London, UM
- tamieoldham South Central, PA
- dsmith0616 VA
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The Rating
Reviewed by 1 people-
Don't kill me if I sound dumb or foolish, but.... what's PawPaw?
-Vegangal123
vegangal123
in London loved it
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" It was excellent "