Scooped: Persimmon and Honey Ice Cream Recipe
What do you need?
How to make?
4 to 6 ripe persimmons, depending on size
1 1/2 cups heavy cream
1 1/2 cups whole milk
6 egg yolks
1/4 cup sugar
1/4 cup honey
1 to 2 tablespoons lemon juice
1 tablespoon grated or minced ginger
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. 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. 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. 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.