| 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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