Spiced
Persimmon Ice Cream Recipe
Ingredients
:
1
cup half-and-half cream
1
cup sugar
1
large egg, lightly beaten
3-1/2
cups heavy whipping cream
2
cups mashed ripe persimmon pulp
1
package (3.4 ounces) instant cheesecake pudding mix
2
teaspoons ground cinnamon
1/4
teaspoon ground cloves
1/4
teaspoon ground nutmeg
How
To Make Spiced Persimmon Ice Cream :
In
a large heavy saucepan, heat half-and-half cream and sugar until bubbles form
around sides of pan. Whisk a small amount of hot mixture into the egg. Return
all to the pan, whisking constantly.
Cook
and stir over low heat until mixture is thickened and coats the back of a
spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes.
Stir in heavy cream, persimmon, pudding mix and spices. Press plastic wrap onto
surface of custard. Refrigerate for several hours or overnight.
Fill
cylinder of ice cream freezer two-thirds full; freeze according to the
manufacturer’s directions. Refrigerate remaining mixture until ready to freeze.
Transfer ice cream to freezer containers, allowing headspace for expansion.
Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition
Facts :
1/2
cup: 294 calories, 21g fat (13g saturated fat), 78mg cholesterol, 111mg sodium,
24g carbohydrate (22g sugars, 1g fiber), 3g protein.