Recipes

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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