Scooped: Persimmon And Honey Ice Cream Recipe – a delicious recipe with persimmons, heavy cream, milk, egg yolks, sugar, honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel and roughly chop persimmons. In heavy pot over low heat, mix persimmons, ginger, milk and cream, and cook until persimmon pieces are soft, about 20 minutes.
2
Blend mixture until smooth, either in pot using immersion blender, or by pouring into counter-top blender or food processor. Return to heat. Whisk egg yolks with sugar, and temper them into pot.
3
Add honey slowly, tasting as you go. Different types of honey will have different flavors and intensities of sweetness, so you may want to add more or less than 1/4 cup. Add lemon juice a few drops at a time, until persimmon's tartness is brought out without distinct lemon flavor.
4
Chill in refrigerator overnight and spin in ice cream machine according to manufacturer's instructions. Return to freezer for at least 1 hour before serving.
683
kcal
Calories
50
g
Fat
37
g
Carbs
24
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 8 ingredients. The key ingredients include: 4 to 6 ripe persimmons, depending on size, 1 1/2 cups heavy cream, 1 1/2 cups whole milk, 6 egg yolks, and more.
Yes, Scooped: Persimmon And Honey Ice Cream Recipe 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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