You may also like
Categories:Viewed: 40 - Published at: a year ago
Ingredients
- 4 to 6 ripe persimmons, depending on size
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 6 egg yolks
- 1/4 cup sugar
- 1/4 cup honey
- 1 to 2 tablespoons lemon juice
- 1 tablespoon grated or minced ginger
Method
- Peel and roughly chop persimmons. In heavy pot over low heat, mix persimmons, ginger, milk and cream, and cook until persimmon pieces are soft, about 20 minutes.
- Blend mixture until smooth, either in pot using immersion blender, or by pouring into counter-top blender or food processor. Return to heat. Whisk egg yolks with sugar, and temper them into pot.
- Add honey slowly, tasting as you go. Different types of honey will have different flavors and intensities of sweetness, so you may want to add more or less than 1/4 cup. Add lemon juice a few drops at a time, until persimmon's tartness is brought out without distinct lemon flavor.
- Chill in refrigerator overnight and spin in ice cream machine according to manufacturer's instructions. Return to freezer for at least 1 hour before serving.
