| 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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