• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Persimmon Ice Cream--Latimes

  • Recipe Submitted by on

Category: Fruit

 Ingredients List

  • 4 Ripe persimmons; peeled and
  • -seeded and coarsely
  • -chopped, to yield 2 cups
  • -(up to 6)
  • 1/2 ts Ground cinnamon
  • 1/4 ts Ground ginger OR
  • 1/2 ts Grated ginger root
  • 1 pn Ground allspice
  • 1 pn Ground cloves
  • 1 pn Ground mace optional
  • 3/4 c Sugar
  • 2 c Half and half


Peel, seed and coarsely chop persimmons. You should have about 2 cups.
Press persimmons through ricer or pulse few times in blender. Place in
bowl. Add cinnamon, ginger, allspice, cloves and mace. Stir together, then
chill mixture in refrigerator. Add sugar and stir until dissolved, about 3
minutes. Combine persimmon mixture and half and half in ice cream maker and
process according to manufacturer's directions until set. Formatted by Lynn
Thomas. Makes 1 quart, 4 to 6 servings. Each of 6 servings contains about:
314 calories; 32 mg sodium; 69 mg cholesterol; 19 grams fat; 35 grams
carbohydrates; 2 grams protein; 0.32 gram fiber.

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