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Persimmon Ice Cream
4 Junket tablets
1/2 c Warm water
1 cn Eagle brand milk
1 cn Milnot
1 1/2 c Sugar
1 c Persimmon pulp
2 qt Milk
Dissolve junket in warm water. Beat eggs, persimmon pulp, sweetened condensed milk and sugar with electric mixer. Add Milnot and milk, pour into a 6 quart kettle and heat to lukewarm. Add junket dissolved in water. Pour into home freezer. Allow to set for 10 to 15 minutes or until set like custard. Freeze according to freezer directions.
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