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.
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caneil buchanan
[email protected]This ice cream is not bad, but it's not great either. I think I'll try a different recipe next time.
Delmica Grissett
[email protected]This ice cream is okay, but it's not my favorite. I think I'll try a different recipe next time.
Nayan Kundu
[email protected]I don't really like the flavor of persimmons. I think I'll try a different ice cream recipe next time.
Red Kwabena
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler recipe next time.
Thabo RSA
[email protected]The ice cream didn't turn out as creamy as I expected. I think I might have over-churned it.
Jeffrey Balleweg
[email protected]This ice cream is a bit too sweet for my taste. I think I'll try using less sugar next time.
Claudia Dick
[email protected]I'm so glad I found this recipe. It's the perfect way to use up my persimmons.
Ali Saber
[email protected]This ice cream is a great way to get your kids to eat persimmons. My kids love it!
Abdul wahid Ansari
[email protected]I love how this ice cream is both creamy and refreshing. It's the perfect dessert for a hot summer day.
Ghulam Murtaza Dayo
[email protected]This is my new favorite ice cream recipe! I've made it several times already, and it's always a hit.
Pasindu Amalka
[email protected]I made this ice cream for a party, and it was a hit! Everyone loved the unique flavor.
Amran Amar
[email protected]I'm always looking for new ice cream recipes, and this one is definitely a keeper. Thanks for sharing!
billyraybob jr. beavertwil
[email protected]This ice cream is a great way to use up persimmons. I had a bunch of persimmons that were about to go bad, and this recipe was the perfect way to use them up.
Camilo Reinoso
[email protected]I wasn't sure how I would like persimmon ice cream, but I was pleasantly surprised! The flavor is light and refreshing, and the persimmons add a nice touch of sweetness.
JUST_ ME
[email protected]This is the best persimmon ice cream I've ever had! The flavors are so well-balanced, and the texture is perfect.
Md Shawon
[email protected]The ice cream turned out so creamy and smooth! I was really impressed with how well the persimmons blended into the ice cream.
Hassan
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this ice cream without any problems.
Sassah Anita
[email protected]This persimmon ice cream is a delightful treat! The persimmons add a unique sweetness and creaminess to the ice cream, and the spices give it a warm and inviting flavor.