Two ways of making this treat, with and without an ice cream maker.
Here is a plain recipe for pawpaw ice cream as a starting point for experimentation. Vanilla, walnuts, and bananas all work well with pawpaw; you can also try adding herbs like mint and basil. Pawpaw is already an intense flavor, though, and can stand well on its own.
2 cups pawpaw pulp (or more, if you have it)
1 cup sugar
2 cups cream
2 cups milk
ICE CREAM MAKER: Combine the pawpaw and sugar. Stir in the cream and milk. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions.
(adapted from Pawpaw: In Search of America’s Forgotten Fruit by Andy Moore)
BY HAND: You can also make a good poor man’s pawpaw ice cream without any special equipment. Here is what Andy Moore suggested: Buy a carton of vanilla ice cream and let it soften on the counter. Add pawpaw pulp, stir it into the softened ice cream until well combined, and put the carton back in the freezer. The results won’t be quite as smooth as ice cream from a maker, but Moore tells me it works well. And if you’re ever in Ann Arbor, MI, go to Zingerman’s Creamery and try their pawpaw gelato.
Akshay is a writer and gardener. He moved to Ohio after many years in New England, and began to develop feelings for his new home state upon finding his first pawpaw. His food writing appears regularly in Cincinnati Magazine. Other sorts of work have appeared in The Sun, Ploughshares, Horticulture, and with The Dark Mountain Project in England.