This is a simple recipe that can be adjusted for any quantity. Add more pawpaw pulp if the pawpaw is mild in flavor.
Recipe adapted from Red Fern Farm.
2 hr 5 min
2 quarts vanilla ice cream
2 cups fresh or frozen pawpaw pulp, pureed in blender till smooth.
Use any vanilla ice cream: homemade, store-bought, or lowfat. Partially thaw ice cream until soft. Mix in pawpaw puree by hand or machine. Refreeze for at least two hours before serving. Alternative: When making homemade vanilla ice cream, add pawpaw pulp near end for additional flavoring.