Print Recipe

Persimmon Ice Cream




  1. In the top of a double boiler, beat the eggs with a handheld electric just until broken up.
  2. Add the sugar, spices, and salt, and beat until well blended; add half-and-half. Cook over simmering water until the mixture is thickened and coats a spoon, about 7 or 8 minutes. Don't let it boil.
  3. Remove from the heat and cool, then refrigerate to chill thoroughly.
  4. Add 1 cup of the persimmon puree to the chilled custard and blend.
  5. Transfer the mixture to the chilled canister of an ice cream freezer, and freeze according to manufacturer's instructions.
  6. Combine the remaining 1/2 cup of puree with the Cointreau and drizzle a little over each serving of ice cream.

Canned persimmon pulp comes sweetened. If you use unsweetened pulp, increase the sugar to 3/4 cup.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.