Advertisement
Persimmon Ice Cream
Preparation info
- Yield:
8
or More Servings. - Difficulty
Easy
Appears in
Published 1987
Ingredients
3 cups 7 ½ cup
Method
- 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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe