In the realm of culinary delights, persimmon ice cream stands as a testament to the boundless creativity of the culinary arts. This frozen dessert masterfully weaves together the distinct flavors of persimmons, transforming them into a symphony of taste that tantalizes the senses. From its velvety texture to its vibrant hue, persimmon ice cream offers a refreshing escape from the ordinary, promising a culinary journey like no other. Whether you're a seasoned dessert connoisseur or simply seeking a unique treat to satisfy your sweet tooth, this article will guide you through the delectable world of persimmon ice cream, providing insights into the diverse range of recipes available and the techniques used to craft this extraordinary dessert.
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PERSIMMON ICE CREAM
Make and share this Persimmon Ice Cream recipe from Food.com.
Provided by Mercy
Categories Frozen Desserts
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash, peel and seed the persimmons.
- Puree them in a food processor or blender until smooth.
- Add the lemon juice and one-fourth cup of sugar.
- Process until well-blended.
- Whip the cream to soft peaks.
- Gently fold it into the persimmon mixture.
- Taste and add more sugar, if needed.
- Freeze in an airtight container.
- Best if served within a day or two.
Nutrition Facts : Calories 330.5, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.4, Carbohydrate 17.3, Fiber 0.1, Sugar 8.7, Protein 1.8
PERSIMMON TOPPING FOR ICE CREAM
Steps:
- Halve persimmons lengthwise and scoop out flesh; chop roughly and season if necessary with sugar or honey to taste. Fold raisins into puree along with chopped almonds and a pinch of ginger or crystallized ginger. Spoon over ice cream (serve kids ice cream plain).
PERSIMMON ICE CREAM
Provided by Amelia Saltsman
Categories Milk/Cream Ice Cream Machine Pepper Dessert Christmas Low Cal High Fiber Frozen Dessert Fall Winter Persimmon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Heat heavy small skillet over medium heat. Add whole black peppercorns; toast until fragrant and beginning to smoke, stirring often, about 3 minutes. Transfer to small bowl to cool. Coarsely crush peppercorns in mortar with pestle, or place peppercorns in resealable plastic freezer bag, and seal; crush with mallet.
- Transfer crushed peppercorns to small saucepan. Add 1 cup water, sugar, and scant 1/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil mixture until reduced to 1 cup, about 4 minutes. Refrigerate until cold. DO AHEAD: Black pepper syrup can be made 1 day ahead. Cover and keep refrigerated.
- Scoop persimmon flesh from skins into blender. Puree until smooth. Measure 2 cups puree for making ice cream, reserving any remaining puree for another use. Cover and chill puree until cold, about 2 hours.
- Strain black pepper syrup into large bowl. Whisk in 2 cups persimmon puree and cream. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen.
BOSC PEARS IN ROSé WINE WITH PERSIMMON ICE CREAM
A stunning dessert that lets two autumn fruits-pears and persimmons-shine.
Provided by Amelia Saltsman
Categories Wine Fruit Dessert High Fiber Pear Rosé Fall Persimmon Boil Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add pears, cut side down. Tuck thyme sprigs around pears. Cook until cut sides are brown (do not turn pears over), about 3 minutes. Transfer pears to plate. Add rosé wine and wildflower honey to same skillet and boil until mixture is reduced to about 1 cup, scraping up any browned bits, about 4 minutes. Reduce heat to medium-low and add pears, cut side up. Spoon some of juices in skillet over pears, cover skillet, and simmer until pears are tender, about 10 minutes. DO AHEAD: Pears can be made 4 hours ahead. Uncover and let stand at room temperature. Rewarm pears before continuing, if desired.
- Place 1 warm or room-temperature pear half, cut side up, on each of 6 plates. Drizzle pears with sauce from skillet. Spoon scoop of Persimmon Ice Cream alongside pears and serve.
Tips:
- Choose ripe persimmons: The riper the persimmons, the sweeter and more flavorful your ice cream will be.
- Use full-fat ingredients: Whole milk, heavy cream, and butter will give your ice cream a richer, creamier texture.
- Chill your ingredients: Chilling your ingredients before you start making the ice cream will help it freeze more quickly and smoothly.
- Don't over-churn the ice cream: Over-churning can make the ice cream icy and grainy. Churn the ice cream just until it is thick and creamy.
- Let the ice cream ripen: After you churn the ice cream, let it ripen in the freezer for at least 4 hours before serving. This will allow the flavors to develop and the ice cream to firm up.
Conclusion:
Persimmon ice cream is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be customized to your own taste. With its sweet, tangy flavor and creamy texture, persimmon ice cream is sure to be a hit with everyone who tries it. So next time you are looking for a unique and delicious dessert, give persimmon ice cream a try. You won't be disappointed!
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