Persimmon Ice Cream

Persimmon Ice Cream

Ingredients:
3 eggs
1/2 cup granulated sugar (see note)
1/2 teaspoon ground allspice

Directions:
Pinch of salt
2 cups half−and−half
1 (16 ounce) can sweetened persimmon pulp
1 tablespoon Cointreau
In the top of a double boiler, beat the eggs with a handheld electric just until broken up. Add the sugar,
spices, and salt, and beat until well blended; add half−and−half. Cook over simmering water until the
mixture is thickened and coats a spoon, about 7 or 8 minutes. Don't let it boil.
Remove from the heat and cool, then refrigerate to chill thoroughly.
Add 1 cup of the persimmon puree to the chilled custard and blend. Transfer the mixture to the chilled
canister of an ice cream freezer and freeze according to manufacturer's instructions.
Combine the remaining 1/2 cup of puree with the Cointreau and drizzle a little over each serving of ice
cream.
NOTE: Canned persimmon pulp comes sweetened. If you use unsweetened pulp, increase the sugar to
3/4 cup.
Persimmon Ice Cream 137
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