Pawpaw Ice Cream

Pawpaws taste like a tropical mash-up—banana, mango, custard—grown wild in North America. They also brown fast, so this formula protects the fresh aroma and color while delivering a super-scoopable ice cream.

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Ingredients (grams)
• Pawpaw pulp (very ripe, strained): 400 g
• Heavy cream (36–40%): 220 g
• Whole milk: 180 g (use 170 g if adding 10 g alcohol)
• Sugar: 82 g
• Light corn syrup (Karo-style): 55 g
• Nonfat milk powder (SMP): 55 g
• Xanthan gum: 1.5 g (~0.15% — smooth, not gummy)
• Lemon juice: 4 g
• Fine salt: 1 g
• Optional: rum or vodka 8–10 g (for scoopability)

Total base: ~998.5 g with or without alcohol (milk decreases by 10 g when using 10 g alcohol).

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Why this formula works
• Fresh pawpaw, protected. Immediate lemon juice slows oxidation to keep color and flavor bright.
• Eggless, still lush. Cream + SMP deliver fat and dairy solids for body—no eggs needed.
• Balanced sweetness & texture. Sucrose + corn syrup manage freezing point for easy scoops and less iciness.
• Tiny stabilizer, big payoff. 0.15% xanthan gently tames free water for silkiness without “gelling.”

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Equipment

Medium saucepan, whisk, heat-safe spatula, fine sieve, blender (immersion or countertop), instant-read thermometer, ice bath, lidded container, ice-cream machine.

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Step-by-step

1. Prep the fruit (anti-browning)

Scoop pawpaw flesh, remove fibers/seed coats, and press through a fine sieve. Immediately stir in 4 g lemon juice. Cover and chill.

2. Dry mix (prevents clumps)

Whisk together 82 g sugar + 55 g SMP + 1.5 g xanthan + 1 g salt until completely uniform.

3. Cook the base

Combine 180 g milk (or 170 g if using 10 g alcohol) + 220 g cream + 55 g corn syrup in a saucepan and heat to ~45 °C.
While blending/whisking, rain in the dry mix so it disperses smoothly.
Bring to 82–84 °C and hold 5–10 min, stirring gently (hydrates SMP and xanthan).

4. Rapid chill & cure

Cool to <10 °C quickly in an ice bath, then to ~4 °C. Cover and rest 4–12 h in the fridge.

5. Blend in pawpaw (cold)

Combine the cold base with the cold pawpaw pulp (400 g). Blend until silky and homogenous.
If using alcohol, stir in 8–10 g now.

6. Churn & harden

Churn to soft-serve. Pack into a cold container, press parchment on the surface, lid, and harden ≥4 h.

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Serving notes
• Best after a 3–5 min temper at room temp.
• Great with vanilla-wafer crumbs, toasted pecans, or a drizzle of honey.

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Variations & swaps
• No corn syrup? Use +20 g sugar (total 102 g) and +10 g milk; texture will be a touch firmer.
• Brighter profile: Increase lemon juice to 6 g to taste.
• Boozier scoop: Up to 10 g alcohol works well; more can turn it slushy.

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Troubleshooting
• Too soft/loose: If you used the full 10 g alcohol and your machine adds lots of overrun, drop alcohol to 6–8 g or extend hardening time.
• Icy/grainy: Ensure you held 82–84 °C for 5–10 min, cured the base, and blended fruit + base cold. Verify freezer is ≤ −18 °C.
• Brown tinge: Mix lemon into the pulp immediately; keep everything cold and covered—pawpaw oxidizes fast.

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Make-ahead & storage

Keeps 2–3 weeks frozen; flavor is brightest in the first 7–10 days. Minimize temperature swings and keep the surface covered to prevent frost.

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Quick Reference (copy/paste)

Yield: 1 quart
Active: 25–30 min · Rest: 4–12 h · Churn: 20–30 min
1. Prep pawpaw (lemon, chill).
2. Whisk sugar + SMP + xanthan + salt.
3. Heat milk + cream + corn syrup to 45 °C; rain in dry mix; cook 82–84 °C for 5–10 min.
4. Rapid chill; cure 4–12 h at 4 °C.
5. Blend in cold pawpaw; add alcohol if using.
6. Churn; harden ≥4 h.