4 cups milk
4 cups cream
3 cups sugar
1-2 cups pawpaw pulp
Dissolve sugar completely in the milk. Sugar dissolves faster if milk is lukewarm. Stir in cream.
Stir thawing pawpaw pulp into a small amount of ice cream mix. When smooth, add pawpaw to remaining ice cream mix.
For best results: Mixture should be 10-15% pawpaw pulp, i.e., add 1 cup pulp to 9 cups ice cream mix (10%), or 1.5 c. pulp to 8.5 c. ice cream mix (15%).
Thaw pulp gently – in refrigerator a while, just until it begins to soften. (Or partially thaw very carefully in a microwave, using short bursts on very low power, turning pulp frequently. Do not overheat!) Start stirring pulp into ice cream mix while it is still partially frozen, and stir to break up lumps and finish melting the pulp. Thawped pulp will oxidize and develop a bitter flavor very quickly when exposed to air.
Copyright by Kentucky State University 2004