In the top of a double boiler, beat the eggs with a handheld electric just until
broken up.
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.
Remove from the heat and cool, then refrigerate to chill thoroughly.
Add 1 cup of the persimmon puree to the chilled custard and blend.
Transfer the mixture to the chilled canister of an ice cream freezer, and freeze
according to manufacturer's instructions.
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.