Dessert Recipes
Persimmon Ice Cream
Ingredients
- 3 eggs
- 1/2 cup granulated sugar*
- 1/2 teaspoon ground allspice
- Pinch of salt
- 2 cups Half-and-Half
- 1 (16 ounce) can sweetened persimmon pulp
- 1 tablespoon Cointreau
Instructions
- 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.
Notes
* Canned persimmon pulp comes sweetened. If you use unsweetened pulp, increase the sugar to 3/4 cup.