I love the color of this ice cream, and the taste is subtly spicy. You can use either ripe or over-ripe Fuyu persimmons. This recipe would also work nicely with ripe Hachiya persimmons.
For this recipe you’ll need:
- 4 or 5 Fuyu persimmons
- 2 eggs (pasteurized if you can find them)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 pinch cinnamon
- 1 tablespoon bourbon or dark rum
Peel, core and chop the persimmons into very small cubes. If your persimmons are liquidy, cut them in half and scoop out the contents. Remove any fibrous bits.
Heat the fruit and sugar in a saucepan until it’s warm and bubbly. Let simmer for about 10 minutes until the fruit softens. Mash any large pieces with a fork. Set aside to cool.
Whisk the eggs, cream, and milk together.
In a small saucepan over low heat, gently warm the mixture to 160 degrees to pasteurize the eggs. Stir frequently as you do this. Run the cream mixture through a sieve to remove any clumps. If you are lucky enough to have already pasteurized eggs you can skip this step.
Combine the milk mixture with the fruit mixture and add the cinnamon and bourbon or rum. Cool the mixture in the fridge for at least 30 minutes (up to 24 hours).
Process the cream mixture in your ice cream maker per the manufacturer’s instructions.
Enjoy!
