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Persimmon Ice Cream--L.A.Times
Recipe By : Los Angeles Times 10-03-96
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Ice Cream
La_Times
Amount Measure Ingredient -- Preparation Method
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4 to 6 ripe persimmons, peeled and
seeded and coarsely chopped
to yield 2 cups
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger OR
1/2 teaspoon grated ginger root
Pinch ground allspice
Pinch ground cloves
Pinch ground mace optional
3/4 cup sugar
2 cups half and half
Peel, seed and coarsely chop persimmons. You should have about 2
cups. Press persimmons through ricer or pulse few times in blender.
Place in bowl. Add cinnamon, ginger, allspice, cloves and mace. Stir
together, then chill mixture in refrigerator. Add sugar and stir
until dissolved, about 3 minutes. Combine persimmon mixture and half and
half in ice cream maker and process according to manufacturer's
directions until set. Formatted by Lynn Thomas. Makes 1 quart, 4 to 6
servings. Each of 6 servings contains about: 314 calories; 32 mg sodium;
69 mg cholesterol; 19 grams fat; 35 grams carbohydrates; 2 grams
protein; 0.32 gram fiber.
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