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Nearly five years ago, I had my first persimmon. At the time, I lived about 100 yards from the great Harvesttime Grocery Store which stocked a ton of produce that I was not familiar with. Without familiarity, I took the persimmon out of the bag and took at bite. What a huge mistake. The fruit was not ripe and, as I know now, unripe persimmons wreck havoc by being incredibly astringent. This past week was the next time that I had bought persimmons since. After having my share (and much more) of the amazing Persimmon Pie by Hoosier Mama Pie Co., I wanted to try and make something of these volatile fruits.

It was last Holiday season when I brought candy cane ice cream and ginger ice cream to our large family holiday gathering. Those flavors are far more traditional than this persimmon ice cream. Persimmon is a flavor not unlike a slightly citrus-y pumpkin and is quite mild. In ice cream form, if I were doing this again, I’d pull back on the dairy and double the persimmon, to put the persimmon even further forward. As this ice cream stands, the persimmon flavor is subtle.

After our first taste, we thought as a pint of ice cream, it would be disappointing without amping up the persimmon content, but combined with something crunchy or topped with caramel, it would be delicious. With the pumpkin-y nature, gingerbread cookies were a logical choice and it really made this ice cream.

Persimmon Ice Cream

  • 4 super ripe persimmons, skinned and seeded
  • 1 1/2 cup heavy cream
  • 1 cup whole milk
  • 2/3 cup sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon grated cinnamon
  • 1/4 teaspoon grated nutmeg
  • 4 egg yolks

Step one: Combine persimmon, sugar, spices, milk and 1/2 cup of the heavy cream. Place remaining cream in a bowl set in ice.

Step two: Heat mixture until just before a boil. Add one cup of hot mixture to eggs to temper them. Add eggs back to mixture and whisk until the mixture coats the back of a spoon.  Pour through a strainer into cream set in ice. Stir and chill overnight.

Step three: Churn as directed by your ice cream maker.

Makes about a quart.

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