Persimmon ice cream--latimes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ripe persimmons; peeled and seeded and coarsely chopped, to yield 2 cups (up to 6) | |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground ginger OR |
| ½ | teaspoon | Grated ginger root |
| 1 | pinch | Ground allspice |
| 1 | pinch | Ground cloves |
| 1 | pinch | Ground mace optional |
| ¾ | cup | Sugar |
| 2 | cups | Half and half |
Directions
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.
Recipe by: Los Angeles Times 10-03-96 Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@...> on Oct 26, 1997