Checkerspot Brewing – Pawpaw Ice Cream

Pair this with their Maximum Fruitage New England IPA (7% ABV)…

Now a bit about this mystical Maryland fruit…

Pawpaws are native to our region, and can be found all throughout the state, particularly in wooded areas, in mountainous regions, and alongside banks and stream beds. The tropical flavor is best described as a mash-up between a mango, banana, and an apricot. It’s got a nice custard-like consistency.

They typically ripen at the end of August and beginning of September. Or you can find plenty of pawpaws in Westminster at Deep Run Pawpaw Orchard, which is where we source this unique, local fruit.

Checkerspot Brewing’s Pawpaw Ice Cream
Yield: 7 cups

Below is the recipe for this velvety and sweet summer treat:
Preparing the pawpaw fruit:
1. For one batch of this recipe, you’ll need about 4 pawpaws (2 cups of chunky puree).

2. To prepare the fruit for ice cream, similar to a peach, slice it lengthwise around the entire fruit deep enough to hit the large seeds.

3. Give it a slight twist and the pawpaw will break into 2 halves.

4. Use a spoon to scoop out the large seeds, then continue scooping, as if it were an avocado, to remove all pulp from the skin.

5. Ripe pawpaw will have a yellow, custard-like consistency. If white inside, it’s not ripe.

Note: This fruit freezes very well so you can make pawpaw ice cream all year long!
Ingredients:

●        3 cups heavy cream
●        1 cup half-and-half
●        2/3 cup sugar
●        1 inch of vanilla bean (scraped) or 1/2 tsp vanilla extract
●        ½ tsp sea salt
●        2 cups of chunky fruit puree

Instructions:

1. Pour 1 cup cream, vanilla, salt, and sugar into a medium saucepan. Simmer to dissolve sugar. Do not bring to boil.

2. Add remaining cream, half-and-half, and fruit. Stir well.

3. Pour into mixing bowl, then wrap with saran wrap.

4. Chill mixture in the refrigerator for at least four hours (preferably overnight).

5. Remove and then churn in ice cream maker until the mixture solidifies.

**Don’t own an ice cream maker? No Problem.

1. Pour the ice cream base approximately 1/3 to 1/2 inch thick onto baking sheets (or large shallow pans)
2. Place in the freezer for approximately 1 to 1.5 hours.
3. The ice cream will harden and can then be scraped off into a storage container.
Note: Ice cream prepared this way is much denser than churned.