PERSIMMON ICE CREAM
  • 35 mins

  • Easy

  • 2-3 serves

PERSIMMON ICE CREAM

Ingredients:

300g PERSIMMON flesh (=10,58oz=about 2 big ripe persimmons)

150ml FRESH CREAM (=5,29oz=⅔cup)

75g POWDERED SUGAR (=2,65oz=¾cup)

Method:

Wash and dry the ripe persimmons, then take away the calyx (the fruit leaves). Cut the fruit in halves and dig out the flesh, then blend.

Add cream and sugar and blend again.

If the ingredients were not in the fridge, put the mixture in the fridge for an hour.

Pour the mixture in the ice-cream maker. I use the Kenwood Ice Cream tool: make sure to start making the ice-cream as soon as you take the bowl out of the fridge. Minimum speed for about 30 minutes.

Eat your persimmon ice cream as soon as it is ready as this is the moment when it is at its best!

Have a look at more ice cream or persimmon recipes!

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