persimmon ice cream
Persimmon Ice Cream 3 eggs 1/2 cup granulated sugar (see note) 1/2 teaspoon ground allspice Pinch of salt 2 cups half-and-half 1 (16 ounce) can sweetened persimmon pulp 1 tablespoo...
Ingredients
- 3eggs
- 1/2cupgranulated sugar (see note)
- 1/2teaspoonground allspice
- 2cuphalf-and-half
- 1(16 ounce) can sweetened persimmon pulp
- 1tablespooncointreau
Directions
- 1
Persimmon Ice Cream 3 eggs 1/2 cup granulated sugar (see note) 1/2 teaspoon ground allspice Pinch of salt 2 cups half-and-half 1 (16 ounce)
- 2
Add the sugar, spices, and salt, and beat until well blended
- 3
add half-and-half
- 4
Cook over simmering water until the mixture is thickened and coats a spoon, about 7 or 8 minutes
- 5
Don't let it boil
- 6
Remove from the heat and cool, then refrigerate to chill thoroughly
- 7
Add 1 cup of the persimmon puree to the chilled custard and blend
- 8
Transfer the mixture to the chilled canister of an ice cream freezer and freeze according to manufacturer's instructions