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Pawpaws, the Appalachian delicacy

Every year pawpaws become harder and harder to find and I think the chase makes them that much sweeter. Ask anyone who has tried them what they taste like and chances are, their answer will vary from yours. Some think a sweeter mango, some taste a hint of orange and others think of yeasty breads- there is no denying, pawpaw is a special treat. I have yet to find one of these hidden gems in the woods, but thankfully one of my favorite shops {The Wild Ramp} hooked me up when they knew I was on the search. I've got a list of ideas a mile long on what Id like to make with them but figured Ice cream was a safe start. (Bread Pudding is next!) Keeping the recipe simple was key for me on a busy night and thanks to my in-laws electric cream cream maker, we had ice cream 20 minutes later!


1 pawpaw, seeds and skin removed

2 cups heavy whipping cream

1 cup whole milk

1 cup sugar

1 tablespoon vanilla bean paste

1 tablespoon cinnamon

1/2 squeezed lemon

Mix all ingredients by hand, or use a immersion blender like I did to provide a velvety smooth texture. Slowly pour mix into ice cream machine and allow to churn for about 20 minutes. This will leave you with a soft serve consistency. To take it a set further, pour ice cream into a glass bowl and place in freezer overnight to have scoop able ice cream. Top with a sprinkle of cinnamon and enjoy one of appalachia's finest treats! Be sure to tag me if you make it and if you have any leads on where to forage for more pawpaws I'd love to know, lets explore together! #eatwildappalachia

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