Average Rating: 0TOTAL TIME: Prep: 20 min. + chilling Process: 15 min. + freezing
YIELD: 2 quarts.Ingredients
- 1 cup half-and-half cream
- 1 cup sugar
- 1 large egg, lightly beaten
- 3-1/2 cups heavy whipping cream
- 2 cups mashed ripe persimmon pulp
- 1 package (3.4 ounces) instant cheesecake pudding mix
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Instructions
- 1. In a large heavy saucepan, heat half-and-half cream and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly.
- 2. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in heavy cream, persimmon, pudding mix and spices. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
- 3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts
1/2 cup: 294 calories, 21g fat (13g saturated fat), 78mg cholesterol, 111mg sodium, 24g carbohydrate (22g sugars, 1g fiber), 3g protein.
