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Categories:
fresh whipped cream buttermilk muscovado sugar brown sugar ground ginger eggs fresh persimmon vanilla ground sumac fresh ginger
Viewed: 30 - Published at: 3 years agoIngredients
- 1 cup fresh whipped cream, unsweetened
- 1 cup buttermilk (or half and half)
- 2 ounces dark muscovado sugar
- 2 ounces light brown sugar
- 1 tablespoon dried ground sumac
- 1 teaspoon ground ginger
- 4 whole eggs, beaten fluffy
- 1 fresh persimmon, peeled
- 1/2 teaspoon Tahitian vanilla
- 1 ounce Domaine de Canton
- ground sumac for garnish
- zested peeled fresh ginger for garnish
Method
- In a heavy saucepan combine the whipped cream, buttermilk, sugars, ground sumac and ground ginger. Bring to a slow boil. Take off the heat.
- Add 2 tablespoons of the hot mix to the the beaten eggs to temper. Slowly whisk the beaten egg mixture to the rest of the hot mix. Whisk briskly. Return to low heat for a few minutes, but do not bring to a boil. Take off the burner and let cool for about 15-20 minutes.
- Puree the peeled persimmon fruit with the vanilla and ginger liqueur. Whisk this mixture to the cooling egg cream mix. Cool in the fridge for several hours until well chilled.
- Process the well chilled mixture following your ice cream maker instructions. Then freeze for a few hours before serving. Garnish with a sprinkle of sumac and fresh ginger if you like.
