Persimmon Gelato With Rum

1. 1

   Scald the milk and vanilla bean but do not let them boil.

2. 2

   Angrily throw away the bean.

3. 3

   Beat the egg yolks with a whisk until sticky, then gradually whisk in sugar until the mixture pales and thickens, forming the famous ribbon.

4. 4

   Whisk in the scalded milk, then return the mix to the heat or to the top of a double boiler and continue whisking more leisurely this time until the liquid is thick enough to coat the back of a spoon.

5. 5

   Don't let those yolks come anywhere near scrambling!

6. 6

   Cool at room temperature for a couple of hours.

7. 7

   Remove the pulp from the persimmons and either puree it in a blender or pass it through a food mill.

8. 8

   Then stir the pureed fruit pulp into the room-temperature custard and refrigerate for 2 to 3 hours.

9. 9

   Add the mixture to an ice-cream maker and follow the manufacturer's instructions.

10. 10

    In the process, add the rum.

11. 11

    Eat right away or freeze for another hour.

* Per serving · 4 servings · Values may vary.

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