• Prep Time:
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  • Serves: 16 Servings

Persimmon Ice Cream #2

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 4 Junket tablets
  • 1/2 c Warm water
  • 4 Eggs
  • 1 cn Eagle brand milk
  • 1 cn Milnot
  • 1 1/2 c Sugar
  • 1 c Persimmon pulp
  • 2 qt Milk


Dissolve junket in warm water. Beat eggs, persimmon pulp, sweetened
condensed milk and sugar with electric mixer. Add Milnot and milk, pour
into a 6 quart kettle and heat to lukewarm. Add junket dissolved in water.
Pour into home freezer. Allow to set for 10 to 15 minutes or until set like
custard. Freeze according to freezer directions. Randy Rigg

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