PERSIMMON ICE CREAM

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Persimmon Ice Cream image

Make and share this Persimmon Ice Cream recipe from Food.com.

Provided by Mercy

Categories     Frozen Desserts

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 4

4 -6 ripe persimmons (or two cups pulp)
1/3 cup fresh lemon juice
1/4 cup sugar, plus more if needed
2 cups heavy cream

Steps:

  • Wash, peel and seed the persimmons.
  • Puree them in a food processor or blender until smooth.
  • Add the lemon juice and one-fourth cup of sugar.
  • Process until well-blended.
  • Whip the cream to soft peaks.
  • Gently fold it into the persimmon mixture.
  • Taste and add more sugar, if needed.
  • Freeze in an airtight container.
  • Best if served within a day or two.

Nutrition Facts : Calories 330.5, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.4, Carbohydrate 17.3, Fiber 0.1, Sugar 8.7, Protein 1.8

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