Cut the fruits in half and use a spoon to scoop out the soft flesh, discarding the seeds and skin. You should have about 2 cups of pawpaw pulp.
Place the pawpaw pulp in a blender or food processor and blend until smooth. If the mixture is too thick, add a little milk to aid in blending. Transfer the pureed pawpaw into a mixing bowl.
In a separate bowl, combine the heavy cream, milk, sugar, and salt, whisking together until the sugar has dissolved completely.
Pour this mixture into the pawpaw puree, stirring well to combine. Stir in the lemon juice and vanilla extract, mixing until all ingredients are well incorporated.
Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This usually takes about 20-25 minutes.
Once churned, transfer the ice cream to a lidded container and place it in the freezer for at least 4 hours, or until firm.
Before serving, allow the ice cream to sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
Paw Paw fruit, also known as Asimina triloba, is a native fruit to the Eastern United States. It's the largest edible fruit indigenous to the United States. The fruit has a rich history, having been a significant part of the native diet, and continues to be a cherished, though rare, delicacy today.
The taste of Paw Paw fruit is unique and delightful, often described as a cross between a banana and a mango with a custard-like texture. Its tropical and slightly tangy flavor makes it a versatile ingredient for a variety of culinary creations, including the delectable Paw Paw Ice Cream.
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Read more here about Paw Paw Fruit.