Title: Persimmon Ice Cream
Categories: Fruits, Desserts
Yield: 8 Servings

3 Eggs
1/2 c Sugar (see Note)
1/2 ts Ground allspice
Pinch of salt
2 c Half and half
1 lb Canned sweetened persimmon
Pulp
1 tb Cointreau

In the top of a double boiler, beat the eggs with a hand-held electric just
until broken up. Add the sugar, spices, and salt, and beat until well
blended; ad the 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,
overnight if you like.

Add 1 cup of the persimmon puree to the chilled custard and blend. Transfer
the mixture to the chilled cannister of an ice cream freezer and freeze
according to manufacturer's directions.

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.

1 ADAMS, Marcia
Heartland
Clarkson Potter/Publishers,
New York.

Submitted by John Hartman Indianapolis, IN
13 APR 1996 hartman@indy.net Fidonet 1:231/230

Posted to MM-Recipes Digest by "John M. Hartman" on Nov
12, 1998