Recipe ingredients
- 3 eggs
- 1/2 cup granulated sugar (see note)
- 1/2 teaspoon ground allspice
- Pinch of salt
- 2 cups half-and-half
- 1 (16 ounce) can sweetened persimmon pulp
- 1 tablespoon Cointreau
Recipe method
- In the top of a double boiler, beat the eggs with a handheld electric just until broken up.
- Add the sugar, spices, and salt, and beat until well blended. Add half-and-half.
- Cook over simmering water until the mixture is thickened and coats a spoon, about 7 or 8 minutes. Do not let it boil.
- Remove from the heat and cool, then refrigerate to chill thoroughly.
- Add 1 cup of the persimmon puree to the chilled custard and blend.
- Transfer the mixture to the chilled canister of an ice cream freezer and freeze according to manufacturer instructions.
- Combine the remaining 1/2 cup of puree with the Cointreau and drizzle a little over each serving of ice cream.
Other ice cream recipes:
Persimmon ice cream recipe
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