Persimmon Ice Cream Recipes

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SPICED PERSIMMON ICE CREAM

Developing new flavors of ice cream is a passion of mine and there are very few ingredients that I won't experiment with. This creation was inspired by a great persimmon cookie recipe that I have. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 quarts.

Number Of Ingredients 9



Spiced Persimmon Ice Cream image

Steps:

  • In a large heavy saucepan, heat half-and-half cream and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in heavy cream, persimmon, pudding mix and spices. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

Nutrition Facts : Calories 294 calories, Fat 21g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 111mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

1 cup half-and-half cream
1 cup sugar
1 large egg, lightly beaten
3-1/2 cups heavy whipping cream
2 cups mashed ripe persimmon pulp
1 package (3.4 ounces) instant cheesecake pudding mix
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

PERSIMMON TOPPING FOR ICE CREAM

Provided by Food Network

Categories     dessert

Time 20m

Yield 2 servings

Number Of Ingredients 6



Persimmon Topping for Ice Cream image

Steps:

  • Halve persimmons lengthwise and scoop out flesh; chop roughly and season if necessary with sugar or honey to taste. Fold raisins into puree along with chopped almonds and a pinch of ginger or crystallized ginger. Spoon over ice cream (serve kids ice cream plain).

2 ripe persimmons
Honey or confectioner's sugar to taste
2 tablespoons raisins plumped in Port wine
2 to 3 chopped blanched almonds
Pinch of ground ginger or 1 tablespoon chopped crystallized ginger
Vanilla ice cream

PERSIMMON ICE CREAM

Make and share this Persimmon Ice Cream recipe from Food.com.

Provided by Mercy

Categories     Frozen Desserts

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 4



Persimmon Ice Cream image

Steps:

  • Wash, peel and seed the persimmons.
  • Puree them in a food processor or blender until smooth.
  • Add the lemon juice and one-fourth cup of sugar.
  • Process until well-blended.
  • Whip the cream to soft peaks.
  • Gently fold it into the persimmon mixture.
  • Taste and add more sugar, if needed.
  • Freeze in an airtight container.
  • Best if served within a day or two.

Nutrition Facts : Calories 330.5, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.4, Carbohydrate 17.3, Fiber 0.1, Sugar 8.7, Protein 1.8

4 -6 ripe persimmons (or two cups pulp)
1/3 cup fresh lemon juice
1/4 cup sugar, plus more if needed
2 cups heavy cream

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