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Pawpaw ice cream

From Champaign, OH

<p>One of the best ways to enjoy pawpaws. Pulp freezes well, use fresh or frozen. If using frozen, slightly thaw. (Fruit may turn brown if you thaw too long.)</p>
Source: The Donvier Way (but you can use any ice cream maker) (Entered by Shary Stadler)
Serves: 1 quart

2 cups pawpaw pulp
2 eggs
2/3 cup sugar
2 cups cream
1 tsp vanilla

Step by Step Instructions
  1. Remove the seeds from your pulp by pressing through a ricer or colander. Do not use any skin. If you like larger bits of pawpaw, you can spoon the flesh out from the skin, remove seeds and slightly mash.
  2. Beat egg and sugar until thick and cream-colored.
  3. Add cream, pawpaw and vanilla. Mix well to blend.
  4. Use your ice cream maker as directed.