Persimmon Ice Cream - Just Fruit Recipes


Go to: Just Fruit Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Persimmon Ice Cream

3 Eggs
1/2 c Sugar
1/2 ts Ground allspice
Pinch of salt
2 c Half and half
1 lb Canned sweetened persimmon pulp
1 tb Cointreau


In the top of a double boiler, beat the eggs with a hand-held electric just until broken up. Add the sugar, spices, and salt, and beat until well blended; ad the 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, overnight if you like.

Add 1 cup of the persimmon puree to the chilled custard and blend. Transfer the mixture to the chilled cannister of an ice cream freezer and freeze according to manufacturer's directions.

Combine the remaining 1/2 cup of puree with the Cointreau and drizzle a little over each serving of ice cream.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.