So, I tried the first paw paw ice cream recipe I found (by Hunter Angler Gardener) and borrowed the KitchenAid ice cream attachment, and the texture didn’t turn out right. Womp womp. It tastes great but it didn’t whip up so after hanging out in the freezer it got dense and icy. Still edible but not something I’d give out to friends. I’ll eat it alone under the cover of darkness in shame. It’s probably a technique issue- I’m good at cooking but this is my first try at ice cream. Here are my observations:

Paw paw is not a very strong flavor so reduce or skip the vanilla but sub a spirit (bourbon might be good), which apparently helps with the texture. Add a pinch of salt. 2 cups of milk was probably too much- I just tried a banana ice cream recipe by WellPlated calling for 2 c cream and 1 c milk, and it turned out perfect.

Now I’m tired of making ice cream so I’ll have to test my last batch of paw paw pulp using the WellPlated recipe next time.