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CATEGORY CUISINE TAG YIELD
Dairy, Fruits Japanese Ice cream, Fruits 1 Servings

INGREDIENTS

6 Ripe Japanese persimmons
3/4 c Granulated sugar
4 tb Lemon juice
3 1/2 c Heavy cream

INSTRUCTIONS

1. Puree peeled and seeded persimmons in an electric blender.
2. Add sugar,, lemon juice, and heavy cream to persimmon puree.
3. Churn-freeze.
Makes 1/2 gallon The persimmons used in this recipe are called Japanese or
oriental persimmons. They are grown commercially in California. The mature
persimmons are approximately 3 inches in diameter, reddish orange in color
and very sweet.
Source: The Complete Book of Homemade Ice Cream, Milk Sherbet and Sherbet.
From The Cookie Lady's Files
Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@prodigy.net> on
Oct 26, 1997

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