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Persimmon Ice Cream
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Fruits
Amount Measure Ingredient -- Preparation Method
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6 Ripe Japanese persimmons
3/4 cup Granulated sugar
4 tablespoons Lemon juice
3 1/2 cups Heavy cream
1. Puree peeled and seeded persimmons in an electric blender.
2. Add sugar,, lemon juice, and heavy cream to persimmon puree.
3. Churn-freeze.
Makes 1/2 gallon
The persimmons used in this recipe are called Japanese or oriental
persimmons. They are grown commercially in California. The mature
persimmons are approximately 3 inches in diameter, reddish orange in
color and very sweet.
Source: The Complete Book of Homemade Ice Cream, Milk Sherbet and
Sherbet.
From The Cookie Lady's Files
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