Persimmon Ice Cream
- Ready In:
- 8hrs 20mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 4 -6 ripe persimmons (or two cups pulp)
- 1⁄3 cup fresh lemon juice
- 1⁄4 cup sugar, plus more if needed
- 2 cups heavy cream
directions
- Wash, peel and seed the persimmons.
- Puree them in a food processor or blender until smooth.
- Add the lemon juice and one-fourth cup of sugar.
- Process until well-blended.
- Whip the cream to soft peaks.
- Gently fold it into the persimmon mixture.
- Taste and add more sugar, if needed.
- Freeze in an airtight container.
- Best if served within a day or two.
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Reviews
-
This was very good! I made it low fat by using milk, and used 1.3 cups to increase the persimmon flavor, which was quite mild. I also added an extra 3 tablespoons of corn syrup, this might depend on how sweet your fruit is. Best eaten the first day, as it froze up pretty hard by the following day. Thanks for the creative use of persimmons, which we love!
RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.