Paw Paw Paris Brest Recipe
paw paw ice cream, vanilla anglaise, toasted almonds
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Ingredients
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Paw Paw Ice Cream
Vanilla Anglaise
Toasted Almonds
Method
Paw Paw Ice Cream
- 1
Prepare the Base
In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until sugar is dissolved.
- 2
- 3
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
- 4
Chill and Blend
Remove from heat, stir in the paw paw puree and vanilla extract. Chill in the refrigerator for at least 4 hours or overnight.
- 5
Churn the Ice Cream
Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Vanilla Anglaise
- 6
- 7
- 8
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens. Strain through a fine-mesh sieve and cool.
Toasted Almonds
- 9
Toast the Almonds
In a dry skillet over medium heat, toast the sliced almonds until golden brown, about 5 minutes, stirring frequently to avoid burning.
