Churning Out Sweet Scoops of Our Favorite Native Fruit
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”What’s your favorite ice cream?”
Starting today, you will shout, “Pawpaw ice cream!”
This no-cook recipe preserves the fruit’s natural flavor during peak harvest and long after the season has drawn to a close.
What You’ll Need
- Ice cream maker, 2 quart
- Stainless steel whisk
- Glass measuring cup set
- Batter bowl, 2 quart
- Measuring cups & spoons
- Ladle spoon
- Lemon juicer
- Ice cream containers
- Ice cream scoop
Pawpaw Ice Cream
Ice cream making is an art and science that calls for certain – and sometimes unexpected – ingredients to ensure great taste and texture.
Ingredients
- 1 1/4 cups pawpaw puree
- 1 teaspoon fresh lemon juice
- 1 cup sugar, divided
- 1 1/2 cups whole milk
- 2 3/4 cups heavy cream
- 2 teaspoons vodka
- 2 tablespoons Karo Light Corn Syrup
Pro Tip: Why vodka? Adding alcohol helps lower the freezing point to minimize ice crystals during storage. Vodka is a neutral flavor option but can swapped out with vanilla extract – or experiment with other spirits such as rum, brandy, or whiskey.
For 1.5-quart ice cream makers, adjust the volume of heavy cream and milk according to the manufacturer’s instructions but keep a 2:1 ratio for creaminess. Other ingredients can be reduced by approximately 25%.
Directions
- Combine 1/3 cup sugar, pawpaw puree, and lemon juice and set aside
- In a batter bowl, whisk together whole milk and 2/3 cup sugar for 1-2 minutes
- Next, stir in heavy cream and Karo Light Corn Syrup
- Fold in the pawpaw puree until evenly distributed
- Cover the batter bowl and chill for 20-30 minutes in the refrigerator
- Prepare the ice cream maker according to its manual and have containers on hand
- When ready, slowly pour the mixture into the ice cream maker and top off with vodka
- Churn for 20-25 minutes
Enjoy the completed batch right out of the machine for a soft-serve consistency. Otherwise, transfer the mixture to an airtight container and store in the freezer at least four hours for a solid, scoopable treat.
The ice cream is best if consumed within two months.
Yields 2 quarts.
Candied Edible Flowers
Add candied edible flowers for a tasty and stylish topping.
Run a quick search query to verify that your flower of choice is safe for consumption before making a trip to the garden, local greenhouse, or florist.
What You’ll Need
Ingredients
- Edible flowers
- 1 Egg, room temperature
- Granulated sugar
Directions
- Combine egg whites and ½ tablespoon of water to create an egg wash
- With the decorating brush, gently coat the surface of a flower with a thin layer of the egg wash
- Dust sugar over the entire surface of the flower
- Place flower on the parchment-lined baking sheet and repeat
- Allow flowers to dry for at least 12 hours
Store flowers in an airtight container at room temperature until ready to use.
Be sure to thoroughly wash the decorating brush during cleanup.