Persimmon Ice Cream

Course : Ice Cream
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


3 large eggs
1/2 cup sugar -- (see note)
1/2 teaspoon ground allspice
1 dash salt
2 cups half and half
1 pound canned sweetened persimmon pulp
1 tablespoon cointreau

Preparation / Directions:

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; add 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 cr


Nutritional Information:

158 Calories (kcal); 9g Total Fat; (49% calories from fat); 4g Protein; 16g Carbohydrate; 92mg Cholesterol; 62mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Ice Cream Recipes