Persimmon and Honey Ice Cream
Silky custard ice cream with ripe persimmon, floral honey, warm ginger, and a hint of lemon for a creamy scoop with gentle spice and bright tartness.
Prep 25 min · Cook 25 min · Total 10 hr 10 min · Makes about 1 1/2 quarts (12 servings)
Ingredients
- 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
Directions
- Peel the persimmons and give them a rough chop. Set a heavy pot over low heat, then add the persimmons, ginger, milk, and cream. Let everything cook gently until the persimmon pieces have softened, about 20 minutes.
- Puree the mixture until it’s smooth, either right in the pot with an immersion blender or by transferring it to a countertop blender or food processor. Put the mixture back over the heat.
- In a separate bowl, whisk the egg yolks with the sugar, then temper them into the pot. Pour in the honey gradually, tasting as you add it. Since honey varies quite a bit in flavor and sweetness, you may decide you want a little more or a little less than 1/4 cup.
- Add the lemon juice just a few drops at a time, stopping when the persimmon’s tart edge comes through without making the mixture taste distinctly lemony. Chill the base in the refrigerator overnight, then churn it in your ice cream machine according to the manufacturer’s instructions. Transfer it back to the freezer for at least 1 hour before serving.