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As promised from our Leonard Lopate talk and demo, here is Chef Mads Refslund, co-founder of Noma, ‘s ┬ásimple simple but delicious recipe for pawpaw ice cream. Actually it is made more like a sorbet, without cream or milk, because the pawpaw is so creamy on its own. Unlike many internet sources, Mads and I prefer the pawpaw still green on the outside but soft enough to yield slightly to the touch when pressed. The inside will be smooth and cream colored, not yellow and gloppy.

The flavor is somewhat of a cross between a mango and a banana.

12 ounces pawpaw, peeled and deseeded ( about 4 small to medium)

1 1/2 cups simple syrup (take equal parts sugar and water, heat until the sugar is just dissolved)

2 teaspoon lemon juice

pinch salt

Puree in a blender and pour into an ice cream maker. It will keep well in the freezer.

 

If you want your own pawpaw tree, we recommend Peterson’s pawpaws as a reliable source.

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