Recipe - Persimmon Ice Cream--Latimes

4 Ripe persimmons; peeled and
seeded and coarsely
chopped, to yield 2 cups
(up to 6)
One half teaspoon Ground cinnamon
One fourth teaspoon Ground ginger OR
One half teaspoon Grated ginger root
1 pn Ground allspice
1 pn Ground cloves
1 pn Ground mace optional
Three fourths cup Sugar
2 cup Half and half

Peel, seed and coarsely chop persimmons. You should have about 2 cups.
Press persimmons through ricer or pulse few times in blender. Place in
bowl. Add cinnamon, ginger, allspice, cloves and mace. Stir together, then
chill mixture in refrigerator. Add sugar and stir until dissolved, about 3
minutes. Combine persimmon mixture and half and half in ice cream maker and
process according to manufacturer's directions until set. Formatted by Lynn
Thomas. Makes 1 quart, 4 to 6 servings. Each of 6 servings contains about:
314 calories; 32 mg sodium; 69 mg cholesterol; 19 grams fat; 35 grams
carbohydrates; 2 grams protein; 0.32 gram fiber.

Recipe by: Los Angeles Times 100396

Posted to MCRecipe Digest V1 #867 by Nancy Berry nlberry@prodigy.net on
Oct 26, 1997