Pawpaw & Banana Ice Cream

Pawpaw & Banana Ice Cream

Ice cream anytime of the year is one of our family’s favorite desserts. Even on cold days. We typically purchase Trickling Springs ice cream. They have organic and natural versions for basic and unusual flavors.  On special occasions and when we have time to make our own, we do. Recently, our family made pawpaw and banana ice cream. A frozen tropical treat with a light flavor that is refreshing and delicious. It’s a great way to use fresh or frozen pawpaw fruit.

Ice cream is easy to make. You simply whisk eggs, add sugar then pour in cream and milk. Some versions use heavy cream while a vegetarian version might use soy milk. I tend to stick with a basic base then add flavors to enhance or create fun combinations.

Our recipe below is a basic ice-cream base with instructions on adding your pawpaw and banana mixture. One tip: Make sure you completely blend your fruit until smooth without lumps or bumps. Our recipe makes 1 quart of ice cream. This recipe can be doubled or tripled. We use a simple one quart ice cream maker from Cuisinart. For our frozen socials, we’ll use multiple 4 or 6 quart ice cream makers. I have links below from Amazon on the tools we personally use and have trusted for over a decade.

I hope you make some frozen treats soon. And when you do, send us a photo plus comments about your ice cream adventures.

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Pawpaw & Banana Ice Cream

A  lightly flavored tropical ice cream made with pawpaws and bananas. Serve it plain or top with shredded coconut, pineapple, nuts or other ingredients that are reminiscence of an island vacation.

Servings: 1 Quart

Author: Ethan & Anna

Ingredients

• 2 large eggs
• 1 cup sugar
• 2 cups heavy cream
• 3/4 cup whole milk
• 1/2 vanilla bean or substitute with 1/2 tbsp vanilla bean paste or 1 teaspoon vanilla extract
• 1 lemon, juiced
• 1/2 banana, thoroughly mashed or pureed
• 1 1/2 cups pureed pawpaw fruit

Instructions

1. Make sure your ice cream bowl is frozen. I always store mine in a large ziplock bag in the freezer.

2. Remove seeds from vanilla bean. Set aside. Note: Your scraped vanilla bean pod can be stored with a cup of sugar in a small container. In a few days, you'll have vanilla flavored sugar for coffee or tea.

3. Whisk the eggs until light and fluffy.

   

4. Slowly add sugar as you continue to whisk your mixture.

5. Add your cream, milk and vanilla bean (extract or paste).

6. Add fully blended mixture to your frozen ice cream bowl. Start your ice cream maker.

   

7. In the meantime, puree your bananas, pawpaws and lemon juice in a mixer or  by hand. Make sure that you have no stringy or large pieces. Store in refrigerator until needed.

   

8. When ice cream is almost frozen, slowly add your fruit (banana, pawpaw, lemon juice) into your ice cream maker. Continue churning until blended and ice cream is frozen to your liking. You can also mix the fruit to your ice cream after removing it from your maker. This is especially helpful if you find that you don't have enough room to add all the fruit mixture while the ice cream is churning.

9. Enjoy.  Use any tropical toppings such as pineapple, coconut and nuts.