Name: Persimmon Ice Cream
Yield: Yield: 8 or More Servings.
Cuisine: United States
Ingredients: Whole pecans for garnish, optional; Pecan Sauce, optional; 7 egg yolks; 3 cups heavy cream; 6 to 8 soft, ripe, unblemished persimmons (about 1½ pounds); 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

Persimmon Ice Cream

Ingredients

Method

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