| Pawpaw
Ice Cream
Submitted by Warren Taylor of Warren Tayor Services
and Snowville Creamery (www.snowvillecreamery.com)
Approximately
1 gallon of custard mix makes 1_ half gallons of hand
cranked ice cream.
Use
heavy stainless steel kettle, if available. If your
cooking pan is thin-walled, be sure to stir well, scraping
bottom and sides of pan. It is easy to burn the custard
if too much heat is applied, and/or too little stirring.
Ingredients:
3 quarts half and half half (11% butterfat coffee cream)
1 - 2 cups sugar or alternative sweetener
1 dozen whole eggs
3-6 cups of ripe or overripe pawpaw pulp
Making
the custard:
Mix all ingredients together thoroughly in a large pan.
If using a hand-held mixer, you may continue blending
in the pan as the mixture is heated and stirred on the
stove. This improves the heating, reduces burn on and
gives a rich, creamy mixture.
Cook
the custard, which should be heated until it starts
to thicken (at about 150°F) , and then cool immediately
in a sink of cold water. If it is over cooked, the custard
can break.
Many
flavoring ingredients, including other fruits, cocoa
or chocolate can be added to the custard mix before
it is cooked.
Refrigerate
the mix overnight before attempting to freeze it. (Aging
an ice cream mix for a day or two is one of the secrets
of old time fine ice cream making.)
Hand
crank or use an ice cream maker, following the manufacturer’s
instructions. Any sort of flavorings, nuts or good liquor
can be added to the ice cream mix before it is frozen.
Pawpaw
Crème Brulee
Submitted
by chef Dave Rudie, now at the Parkersburg Country Club,
this dessert won top honors at the Ohio Pawpaw Festival’s
2002 cook-off.
Ingredients:
14 ounces egg yolks
6 cups heavy cream
4 cups half and half
4 cups sugar
2 teaspoons vanilla
3 cups pawpaw puree
pinch five-spice powder
Blend
yolks and sugar.
Add vanilla and set aside.
Combine half and half and heavy cream and scald.
Remove from heat and add warm liquid a little at a time
to the yolk mixture until all has been added.
Add five-spice powder and pawpaw puree.
Pour into ovenproof brulee dishes and bake in a water
bath at 275 degrees for 38 minutes or until firm.
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