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Spiced Persimmon Ice Cream

Total Time

Prep: 20 min. + chilling Process: 15 min. + freezing

Makes

2 quarts

Developing new flavors of ice cream is a passion of mine and there are very few ingredients that I won't experiment with. This creation was inspired by a great persimmon cookie recipe that I have. —Cleo Gonske, Redding, California
Spiced Persimmon Ice Cream Recipe photo by Taste of Home

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

Directions

  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.

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