Ingredients for Persimmon Ice Cream
- 1 pound ripe persimmons (about 4 medium), peeled, seeded and chopped
- Fresh Lemon Juice
- 1/4 cup granulated sugar, plus more to taste
- Heavy Cream
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How to Make Persimmon Ice Cream
- Peel, seed, and chop 1 pound of ripe persimmons.
- Puree the chopped persimmons in a food processor or blender until completely smooth.
- Add 2 tablespoons of fresh lemon juice and 1/4 cup of granulated sugar to the persimmon puree.
- Blend until the mixture is thoroughly combined and smooth.
- In a separate bowl, whip the 1 cup of heavy cream using an electric mixer until soft peaks form.
- Gently fold the whipped cream into the persimmon mixture using a spatula, being careful not to deflate the cream.
- Taste the mixture and add more sugar, 1 tablespoon at a time, if needed, until you reach your desired sweetness.
- Pour the ice cream mixture into an airtight container and freeze for at least 6 hours, or preferably overnight, until solid.
- Let the ice cream sit at room temperature for about 10-15 minutes before scooping to allow for easier serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
34g
Fat
91g
Carbs
5g
