These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
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
Step by Step Instructions
- 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.
- Beat egg and sugar until thick and cream-colored.
- Add cream, pawpaw and vanilla. Mix well to blend.
- Use your ice cream maker as directed.
Back to Recipe Listings
Click here to go back to the recipe listings