Spiced Persimmon Ice Cream Recipe



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

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.


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