Pawpaw Ice Cream Food
PAWPAW ICE CREAM
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.
Provided by Molly53
Categories Frozen Desserts
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Scald 3 Celsius of the milk in the top of a double boiler.
- Beat eggs well; add salt, sugar, and the remaining cup of milk.
- 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).
- Stop cooking as soon as the custard coats the spoon and remove from heat at once.
- Cool pan of custard in another pan containing cold water, then chill thoroughly in refrigerator.
- Combine pawpaw puree with the lemon juice and add to the chilled custard along with the cream and vanilla.
- Pour mixture into a chilled 1-gallon ice cream freezer canister and fit dasher into place.
- Freeze and ripen according to directions accompanying ice cream freezer, or as follows:.
- 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.
- 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.
PAPAYA ICE CREAM
You can use the ice cream recipe below or just add 4 cups of mashed papaya to your favorite vanilla ice cream recipe mid-way through freezing. Cooking time does not include freezing time. Made for ZWT9. From New Settlement Cookbook.
Provided by alvinakatz
Categories Ice Cream
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients.
- Gradually add milk, while stirring.
- Cook in double boiler for 10 minutes stirring occasionally.
- Add the egg yolks very gradually while stirring, cooking until it coats the spoon.
- Cool.
- Add cream, egg whites, and vanilla.
- Strain out any lumps.
- Chill according to your ice cream-maker instructions.
- Half-way through chilling, add mashed papaya.
- Finsh chilling per instructions.
Nutrition Facts : Calories 352.8, Fat 17.5, SaturatedFat 10.5, Cholesterol 99.8, Sodium 139.9, Carbohydrate 42.9, Fiber 1.2, Sugar 31, Protein 7.5
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- Start by making the custard for the ice cream. Heat the cream and milk and sugar in a pot over medium heat to the steaming point, about 165°F. If you are using a real vanilla bean, add it to the mixture now. If you are using extract, wait a bit.
- Beat the egg yolks in a bowl. Stirring the eggs all the time, add one ladle of the hot cream mixture into the eggs. Do this a second time -- this is tempering the eggs so they don't curdle in the hot cream. Pour the egg mixture into the pot.
- Stir the custard often and heat it back to the steaming point. When it thickens -- it should coat the back of a spoon -- turn off the heat and pour the custard into a bowl. I like to set the bowl into a larger bowl filled with ice to cool the mix down quickly. Stir in the vanilla extract if that's what you are using.
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