Recipe for cooking persimmon ice cream
Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.
Persimmon Ice Cream
3 eggs
1/2 c. sugar (see note)
1/2 tsp. ground allspice
Pin. of salt
2 c. half-and-half
1 (16 ounce) can sweetened persimmon pulp
1 Tbsp. Cointreau
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 mins.. Don\t let it boil.
Remove from the heat and cool, then refrigerate to chill thoroughly.
Add 1 c. 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.
NOTE: Canned persimmon pulp comes sweetened. If you use unsweetened pulp, increase the sugar to 3/4 cup.
s instructions.
Combine the remaining 1/2 c. of puree with the Cointreau and drizzle a little over each serving of ice cream.
NOTE: Canned persimmon pulp comes sweetened. If you use unsweetened pulp, increase the sugar to 3/4 c..
