Adapted from http://www.lilvienna.com/lazy-peoples-ice-cream/
Yield: about 7 ½ – 9 cups (60-66 oz / 1,800-1,950 ml)

400 g Pawpaw puree
14-ounce (400 g) can sweetened condensed milk
2 cups (475 ml) heavy whipping cream or whipping cream
1½ teaspoons vanilla extract, optional
1/8 teaspoon fine salt, optional
½ Pkg unflavored gelatin
1 ½ Tablespoons cold water
1 ½ Tablespoon boiling water
Additionally: pint containers or other freezer containers

1. Place beaters and mixing bowl for whipping cream in freezer.
2. Blend the sweetened condensed milk together with vanilla extract, salt and pureed pawpaw until smooth. Pour into a medium sized bowl.
3. Soften gelatin in cold water, let sit 5 minutes.
4. Mix soften gelatin with boiling water, stir till dissolved.
5. Whip heavy cream to thickened condition, before soft peaks
6. Mix in softened gelatin
7. Whip the heavy cream until medium-stiff peaks form. Keep bowl as cold as possible. Do not whip too much as it will be hard to mix the overbeaten cream with the rest of the ingredients.
8. Gradually fold in the whipped cream into the condensed milk-fruit-mixtures, until smooth. Don’t be too thorough – overmixing can deflate the mixture.
9. Transfer the ice cream base to a metal cake pan to freese. Press a piece of plastic wrap against the surface of the mixture to prevent ice crystals from forming.
10. Depending on your container, freeze until firm for about 4-6 hours, or overnight.
11. Scoop out and store in airtight container in freezer.
12. Before serving, let the ice cream soften at room temperature until it’s scoopable, about 20 minutes.