Persimmon Ice Cream – a delicious recipe with milk, heavy cream, egg yolks, Sugar, light brown Sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large stock pot bring cream, milk and half and half to a simmer. In a mixing bowl beat yolks to a frothy consistency adding granulated sugar and brown sugar, pureed persimmons and pinch of salt . Using a laddle whisk in hot milk and cream mixture into yolk and sugar mixture tempering egg mixture not to curdle and return to simmering pot of cream and milk mixture stirring continuously over medium heat until the entire mixture coats the back of the spoon just prior to boiling. Pour into a large bowl and refrigerate a few hours to chill or place in large bowl over an ice bath to lower the temperature prior to freezing. Follow your ice cream maker's directions for freezing.
992
kcal
Calories
58
g
Fat
90
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup whole milk, 2 cups half and half, 1 cup heavy cream, 8 egg yolks, and more.
Yes, Persimmon Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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