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
Package (48 g, 1 – 2 Tablespoons) Instant pudding mix, Vanilla
Additionally: pint containers or other freezer container

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