Foraging Pawpaw Fruits and Making Ice Cream

A deciduous and lesser-known fruit-bearing tree native to the eastern United States, pawpaw fruits are the largest edible fruits native to North America and are available for foraging from August to October.

Foraging Pawpaw Fruits and Making Ice Cream

The pawpaw tree is often in parks and along many Pittsburgh streets. The trees mainly grow under the canopy of the woods, but because they thrive along waterways, they’re often called “river fruit” in the three-river city.

Many describe the flesh of the yellowish-green orbs as having a banana-mango flavor.

Pawpaw fruits creamy texture lends itself beautifully to a homemade ice cream and it can become an easy yearly tradition to hunt for the prize ingredient, then churn it into a custard and scoop atop cones. Local author, Andrew Moore, has much to say in his book, Pawpaw: In Search of America’s Forgotten Fruit.

Pawpaw Ice Cream

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• Author: Leah Hohman Esser

Print Recipe

Description

The creaminess of the pawpaw fruit is great for making into it ice cream.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups mashed pawpaws, about 4 or 5 pawpaws
• 2 cups cream
• 2 cups milk
• 1 cup sugar
• 1 tsp vanilla extract
• 5 egg yolks

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Instructions

1. In a non-reactive pot, heat cream, milk, and sugar over medium heat.
2. When the mixture starts to steam, beat the egg yolks in a bowl.
3. Stirring the eggs all the time, add ¼ cup of steaming cream mixture to the eggs. Repeat.
4. Once the eggs are well combined, add egg mixture to the pot.
5. Stir the custard often while it regains its steaming point. When it thickens — it should coat the back of a spoon — turn off the heat and pour the custard into a bowl. Stir in the vanilla extract. Place in refrigerator to cool and set.
6. When cool, whisk in the mashed pawpaws until well combined.
7. Pour mixture into an ice cream maker and churn according to instructions.
8. Serve when ready or place in container with lid. Completely cover the surface of the ice cream with plastic wrap. Place lid on container and store in freezer.

Plus, check out how to forage redbuds in April and make a refreshing redbud lemonade.

Recipe, Story, and Styling by Leah Hohman Esser
Production by Megan Van Dyke
Photography by Katie Long

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