The Persimmon Ice Cream is a fall specialty, using a fruit that is great but not liked by everyone, which is why many times when I’m gifted a box of persimmons, I try to create recipes to use them. Most of the time, they don’t even realize this fruit is present. Persimmons have many benefits for our bodies. A popular belief attributes this fruit the ability to predict the weather. Cutting it in half, a white filament can be seen that takes on different shapes; if it looks like a spoon, it will be a snowy winter, if it resembles a fork, the winter will be mild, while if it looks like a knife, the winter will be cold and sharp.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4 cones
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall
Persimmon Ice Cream Ingredients
- 6 persimmons (ripe)
- 1/2 cup granulated sugar
- 1 1/4 cups whipping cream
- to taste chocolate topping (for decoration)
Tools for Persimmon Ice Cream
- Stand Mixer
- Blender
- Ice Cream Scoop
Steps for Persimmon Ice Cream
Peel the persimmons, removing their pulp, and check that there are no seeds inside.
Put the pulp with the sugar in an electric blender and blend until smooth.
Whip the whipping cream with a whisk at maximum speed.
Once perfectly whipped, combine it with the persimmon puree.
Pour all the mixture into a container and place it in the freezer for an hour, then stir, place back in the freezer for another two hours before serving on ice cream cone wafers, garnish with chocolate topping and hazelnut crumbs as desired.
Keep in the freezer for up to a week if not consumed all.
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