Name: Spiced Persimmon Ice Cream
Prep time: 20 min
Cook time: 20 min
Yield: 2
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spiced Persimmon Ice Cream

1. 1 cup half-and-half cream -

2. 1 cup sugar -

3. 1 large egg, lightly beaten -

4. 3-1/2 cups heavy whipping cream -

5. 2 cups mashed ripe persimmon pulp -

6. 1 package (3.4 ounces) instant cheesecake pudding mix -

7. 2 teaspoons ground cinnamon -

8. 1/4 teaspoon ground cloves -

9. 1/4 teaspoon ground nutmeg -

How to cook deliciously - Spiced Persimmon Ice Cream

1. Stage

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.

2. Stage

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.

3. Stage

Fill cylinder of ice cream maker 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.