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1
Scald 3 Celsius of the milk in the top of a double boiler.
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2
Beat eggs well; add salt, sugar, and the remaining cup of milk.
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3
Stir egg mixture slowly into the hot milk and cook over a small amount of simmering hot water, stirring constantly, until mixture just coats a clean metal spoon. (To prevent curdling, do not have the water boiling vigorously, and take care not to overcook).
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4
Stop cooking as soon as the custard coats the spoon and remove from heat at once.
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5
Cool pan of custard in another pan containing cold water, then chill thoroughly in refrigerator.
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6
Combine pawpaw puree with the lemon juice and add to the chilled custard along with the cream and vanilla.
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7
Pour mixture into a chilled 1-gallon ice cream freezer canister and fit dasher into place.
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8
Freeze and ripen according to directions accompanying ice cream freezer, or as follows:
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9
Fill the freezer tub around the canister with finely cracked ice and salt, using 1 part ice cream salt to 8 parts of ice, or about 1 quart of salt for a gallon-sized ice cream freezer. Fill the freezer half full of ice before adding the first layer of salt, then alternate layers of ice and salt until the tub is filled. Freeze until the ice cream stiffens (about 20 minutes with an electric ice cream freezer). Then repack the freezer tub with ice, or remove the ice cream and place it in an ice cream mold, and let the ice cream ripen for several hours before serving.
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10
To repack the freezer, remove the dasher, plug up the hole in the lid of the ice cream canister, drain out the salt water through the hole in the side of the ice cream freezer, and add fresh ice and salt to fill the freezer tub. Put cracked ice, but no salt, over the top of the canister, too. Cover the whole freezer with blankets or newspapers and let it stand in a cool place for several hours.
