Persimmon Ice cream (with Fuyu Persimmons)

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Persimmons appear in the grocery stores in September and stick around through the start of winter. Most people shy away from persimmons because they are strange…but in the grocery store, that is the worst mistake you can make. You will need Fuyu persimmons for this recipe, which have firmer flesh and a slightly sweeter flavor.

Last year I was into baking with persimmons and made this amazing Fuyu Persimmon Bread. But this year, it’s a whole different ball game because I now have an ice cream maker. Buy your persimmons super ripe. To be honest, I have no idea how to tell…but let them sit on your counter for a few days to let them mature to absolute sweet perfection.

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Persimmon Ice Cream

You will need:

1 cup cream
2 cups whole milk
5 egg yolks
2/3 cup sugar
3 ripe Fuyu persimmons

Method:

1. Slice the leafy tops off the persimmons and peel with a vegetable peeler. Dice one half of a persimmon and set aside. Put the remaining persimmon and a half, roughly chopped, in a food processor until you have a lumpy puree, set aside.

2. Scald the milk, cream and half the sugar on the stove. Heat in a small sauce pan over medium heat until you see tiny bubbles (not a boil!) -about 5-7 minutes. Take off the heat and set aside to cool (it should cool for at least 15 minutes off the flame).

3. Whisk the egg yolks together with the other half of the sugar in a large bowl. Begin to temper the yolks by adding a tiny bit of the milk/cream mixture at a time so you don’t cook the eggs. Continuously and vigorously whisk the eggs and add 1/2 cup of the cream/milk mixture at a time. When they are completely combined, fold in the persimmon puree and chill in the fridge for at least 3 hours or overnight.

4. Churn in your ice cream maker for 20 minutes. At this point it will be at frozen yogurt consistency, add the diced persimmon pieces—have a taste and then chill in your freezer for an hour.

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