Pawpaw Ice Cream
Submitted by Warren Taylor of Snowville Creamery.
Approximately 1 gallon of custard mix makes 1½ 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.
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 Dave Rudie, chef at the Parkersburg Country Club. This dessert won top honors at the Ohio Pawpaw Festival’s 2002 cook-off.
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
How to make:
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.
Baked Goat Cheese with Mixed Salad Greens
Adapted from Chez Panisse Café Cookbook by Alice Waters.
8 ounces fresh goat cheese (1 log, 2 by 5 inches)
1 cup extra-virgin olive oil
3-4 sprigs fresh thyme, chopped
1 small sprig fresh rosemary, chopped
half of a sour baguette (or any day-old crusty bread)
1 tablespoon red wine vinegar
salt and freshly ground pepper
½ pound mixed greens
How to make:
Carefully slice the goat cheese into 8 discs about half-inch thick. Pour one cup olive oil over the discs and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to one week.
Preheat the oven to 300 degrees. Tear the bread into pieces and put it in the oven for 20 minutes or so until dry and lightly colored. Grate into fine crumbs or pulse in a blender or food processor. If the crumbs are still soft, place them back in the oven for a few minutes until dry. The crumbs can me made in advance and stored until needed.
Preheat the oven to 400 degrees, or use a toaster oven. Remove the cheese discs from the marinade and roll them in the breadcrumbs, coating them thoroughly. Save remaining olive oil for later use. Place the discs on a small baking sheet and cook for about 6 minutes, until the cheese is warm.
Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in reserved olive oil and a little pepper. Taste for seasoning and adjust. Toss the salad greens (and any other vegetables) lightly with just enough vinaigrette to coat and arrange on plated. With a spatula, carefully place two discs of the baked cheese on each plate.