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Salted Caramel Pawpaw Ice Cream Recipe
Pawpaws are native to the the United States but you won't find them in grocery stores. In many areas they can easily be foraged in late summer or you can check your local farm stands for cultivated varieties.
Course
Dessert
Cuisine
American
Season
Fall
Key Ingredient
Cashew, Pawpaw
Diet
Gluten-free, Vegetarian
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Freezing time
8
hours
hours
Total Time
8
hours
hours
40
minutes
minutes
Servings
6
servings
Calories
552
kcal
Author
Charity Beth Long
Ingredients
Cashew Praline Crunch
½
cup
white sugar
¼
cup
pawpaw
mashed
¾
teaspoon
sea salt
½
cup
cashews
toasted coarsely chopped
Caramel Pawpaw Ice Cream
⅔
cups
white sugar
2
tablespoons
water
2
cups
heavy cream
5
egg yolks
⅛
teaspoon
sea salt
1
tablespoon
vanilla extract
1
cup
pureed pawpaw
Instructions
Cashew Praline Crunch
Combine the pawpaw and sugar in a medium sized stainless steel saute pan.
Over medium heat, cook the mixture, stirring until the sugar dissolves (about 2-3 minutes)
Once the sugar has dissolved, stir less frequently, but continue to watch for the sugar and pawpaws to caramelize to a dark amber color.
Pull off the heat and stir in the salt and cashews.
Quickly transfer the praline to a cookie sheet lined with parchment paper.
Place praline in the freezer.
Caramel Pawpaw Ice Cream
In a 3 quart sauce pan combine water and sugar over medium heat.
Bring mixture to a boil, stirring constantly until the sugar dissolves.
Once the sugar has melted stop stirring and instead swirl the pan carefully to keep the sugar from caramelizing unevenly.
The sugar can go from clear to burnt very quickly, so watch carefully and turn off the heat just as the color turns to a deep golden amber.
Slowly, stream in the cream while whisking, being careful to not splatter the molten sugar too much.
Turn the burner back on to medium and heat the cream to 160F.
Temper the egg yolks by stirring in about a half cup of liquid to them and then add the egg mixture back to the pan.
Cook until the custard reached 165F, whisking constantly.
Remove from heat and add salt, vanilla and pawpaw puree.
Whisk until smooth.
Strain custard through a fine mesh sieve into a bowl over an ice bath.
Refrigerate custard until cold.
Once custard is cold, freeze it in an electric ice cream maker, following manufacturer's instructions.
Once the custard has set in the ice cream maker, add the frozen praline. Transfer to an airtight contain and place in the freezer to harden.
Nutrition
Calories:
552
kcal
|
Carbohydrates:
48
g
|
Protein:
6
g
|
Fat:
38
g
|
Saturated Fat:
21
g
|
Cholesterol:
271
mg
|
Sodium:
379
mg
|
Potassium:
147
mg
|
Fiber:
1
g
|
Sugar:
40
g
|
Vitamin A:
1530
IU
|
Vitamin C:
4
mg
|
Calcium:
85
mg
|
Iron:
2
mg