Persimmon Ice Cream

Preparation info
  • Yield:


    or More Servings.
    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 3 cups heavy cream
  • 7 egg yolks
  • ½ cup honey


  • Bring the cream to the boil and set aside briefly.
  • Combine the egg yolks and honey in a heatproof mixing bowl and blend well. Set the bowl inside a skillet and add water to the skillet. Bring water to the boil and, using a wire whisk, beat the honey and yolks until quite thick, about 5 minutes.
  • Add about ½