Pawpaw ice cream recipe

Here's a down home recipe for you folks who live in the hills of the Ozarks and Southern U.S. The Pawpaw is
more nutritious than the banana, but with all that great banana flavor.
Skin and remove the seeds from two medium sized very ripe pawpaws. Place in a blender with two eggs*, 1/2 cup
sugar, 1/4 cup brown sugar, and 1 can sweetened condensed milk (Eagle Brand). Blend on high for about 20
seconds or until well blended. Add 1 pint whipping cream, 1 pint Half and Half, 2 TBSP vanilla extract, and 1/4 tsp
salt, mix well, age in refrigerator for about 4 hours then freeze in ice cream freezer according to the
manufacturer's directions.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of
Egg Beaters.