Go Wild in Your Pantry
Forage local specialties for fun, flavor and health
Tarragon adds a fragrant, bright note to this pawpaw ice cream that is wonderful on its own, and even better scooped on top of dark chocolate cake.
Ingredients
- 1 quart heavy cream
- 1½ cups sugar
- 2 big pinches of salt
- 5 ounces pawpaw pulp
- 8 egg yolks
- 2 tablespoons minced tarragon
Preparation
Heat cream gently in a thick bottomed pan over medium heat.
Mix sugar, salt, pawpaw purée and egg yolks together in a bowl until incorporated, then stir the hot cream into the mixture a little at a time until smooth. Stir constantly. Once it has cooled down to 170°F, your base is ready for your ice cream maker; proceed following the manufacturer’s directions. I add the tarragon toward the end of the churning when already mostly frozen, so it stays fresh and bright.
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