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    You are in: Home / Recipes / Pawpaw Ice Cream Recipe
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    Pawpaw Ice Cream

    Pawpaw Ice Cream. Photo by Chef #MmmmmMmmmm

    1/1 Photo of Pawpaw Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Molly53's Note:

    The pawpaw, paw paw, paw-paw, or common pawpaw (Asimina triloba) is a species in the same plant family as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop. The flavor of the fruit is something like banana custard. The pawpaw is native to the eastern United States and Canada. From the University of Kentucky Extension Service. Freezing time not included in preparation time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Scald 3 Celsius of the milk in the top of a double boiler.
    2. 2
      Beat eggs well; add salt, sugar, and the remaining cup of milk.
    3. 3
      Stir egg mixture slowly into the hot milk and cook over a small amount of simmering hot water, stirring constantly, until mixture just coats a clean metal spoon. (To prevent curdling, do not have the water boiling vigorously, and take care not to overcook).
    4. 4
      Stop cooking as soon as the custard coats the spoon and remove from heat at once.
    5. 5
      Cool pan of custard in another pan containing cold water, then chill thoroughly in refrigerator.
    6. 6
      Combine pawpaw puree with the lemon juice and add to the chilled custard along with the cream and vanilla.
    7. 7
      Pour mixture into a chilled 1-gallon ice cream freezer canister and fit dasher into place.
    8. 8
      Freeze and ripen according to directions accompanying ice cream freezer, or as follows:.
    9. 9
      Fill the freezer tub around the canister with finely cracked ice and salt, using 1 part ice cream salt to 8 parts of ice, or about 1 quart of salt for a gallon-sized ice cream freezer. Fill the freezer half full of ice before adding the first layer of salt, then alternate layers of ice and salt until the tub is filled. Freeze until the ice cream stiffens (about 20 minutes with an electric ice cream freezer). Then repack the freezer tub with ice, or remove the ice cream and place it in an ice cream mold, and let the ice cream ripen for several hours before serving.
    10. 10
      To repack the freezer, remove the dasher, plug up the hole in the lid of the ice cream canister, drain out the salt water through the hole in the side of the ice cream freezer, and add fresh ice and salt to fill the freezer tub. Put cracked ice, but no salt, over the top of the canister, too. Cover the whole freezer with blankets or newspapers and let it stand in a cool place for several hours.

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    Ratings & Reviews:

    • on September 17, 2014

      55

      This is a great ice cream base recipe. I had American pawpaws, not papayas. I didn't realize until after it was done that the recipe was for a papaya

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pawpaw Ice Cream

    Serving Size: 1 (276 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 565.3
     
    Calories from Fat 375
    66%
    Total Fat 41.7 g
    64%
    Saturated Fat 25.1 g
    125%
    Cholesterol 255.6 mg
    85%
    Sodium 244.6 mg
    10%
    Total Carbohydrate 39.8 g
    13%
    Dietary Fiber 0.4 g
    1%
    Sugars 31.7 g
    127%
    Protein 9.0 g
    18%

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