Title: Persimmon Ice Cream
Categories: Ice cream, Fruits
Yield: 1 Servings

6 Ripe Japanese persimmons
3/4 c Granulated sugar
4 tb Lemon juice
3 1/2 c Heavy cream

1. Puree peeled and seeded persimmons in an electric blender.

2. Add sugar,, lemon juice, and heavy cream to persimmon puree.

3. Churn-freeze.

Makes 1/2 gallon The persimmons used in this recipe are called Japanese or
oriental persimmons. They are grown commercially in California. The mature
persimmons are approximately 3 inches in diameter, reddish orange in color
and very sweet.

Source: The Complete Book of Homemade Ice Cream, Milk Sherbet and Sherbet.

From The Cookie Lady's Files
Posted to MC-Recipe Digest V1 #867 by Nancy Berry on
Oct 26, 1997