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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
2/3 cup sugar
2 cups cream
1 tsp vanilla
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.
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