Persimmon and Cinnamon Ice Cream

1. 1

   Puree the persimmon and milk in a blender until smooth.

2. 2

   Beat egg yolks in a bowl, and add sugar.

3. 3

   Mix well until the sugar dissolves and the coarse texture is gone.

4. 4

   Whip well until the colour becomes white.

5. 5

   Add corn starch and mix well.

6. 6

   Put the puree and the mixture in a pot and mix.

7. 7

   Cook over low heat.

8. 8

   Keep stirring so as not to burn and bring it to a boil.

9. 9

   When it comes to a boil, cook for 2 more minutes.

10. 10

    Cool the bottom of the pan in the ice water.

11. 11

    Whisk until it completely cools.

12. 12

    Whisk the double cream.

13. 13

    When it becomes foamy, add cinnamon and brandy, and continue to mix.

14. 14

    Stop whipping before peaks form.

15. 15

    Add the yolk mixture from Step 6 into the whipped cream.

16. 16

    Mix in, stirring with a whisk.

17. 17

    Pour in a container and chill in the freezer to harden.

18. 18

    Rest for 2 hours.

19. 19

    When the edge of the mixture freezes, stir the entire mixture with a folk.

20. 20

    Do this repeatedly for several times until frozen.

21. 21

    You're done!

22. 22

    I served this as an ice cream parfait with yogurt cream and sugared corn flakes in a glass.

* Per serving · 4 servings · Values may vary.

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