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Persimmon Ice Cream
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.
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