Persimmon Ice Cream
Ingredients
- 3 each eggs
- 0.5 cup granulated sugar (see note)
- 0.5 tsp ground allspice
- 2 cup half-and-half
- 1 each ounce) can sweetened persimmon pulp
- 1 tbsp Cointreau
Instructions
- 1
In the top of a double boiler, beat the eggs with a handheld electric just until broken up.
- 2
Add the sugar, spices, and salt, and beat until well blended; add half-and-half.
- 3
Cook over simmering water until the mixture is thickened and coats a spoon, about 7 or 8 minutes.
- 4
Don't let it boil.
- 5
Remove from the heat and cool, then refrigerate to chill thoroughly.
- 6
Add 1 cup of the persimmon puree to the chilled custard and blend.
- 7
Transfer the mixture to the chilled canister of an ice cream freezer and freeze according to manufacturer's instructions.
- 8
Combine the remaining 1/2 cup of puree with the Cointreau and drizzle a little over each serving of ice cream.
- 9
NOTE: Canned persimmon pulp comes sweetened.
- 10
If you use unsweetened pulp, increase the sugar to 3/4 cup.