Persimmon Topping For Ice Cream Recipes

SPICED PERSIMMON ICE CREAM

Spiced Persimmon Ice Cream image

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

Ingredients

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

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.

PERSIMMON ICE CREAM

Persimmon Ice Cream image

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

Ingredients

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

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

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