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Persimmon Ice Cream Recipe

Persimmon Ice Cream Recipe


Ingredients

  • 1 1/2 teaspoons whole black peppercorns
  • 1/4 teaspoon (scant) salt
  • 8 large ripe Hachiya persimmons, halved, seeded
  • 1 cup chilled heavy whipping cream

Recipe Preparation

  • Heat heavy small skillet over medium heat. Add whole black peppercorns; toast until fragrant and beginning to smoke, stirring often, about 3 minutes. Transfer to small bowl to cool. Coarsely crush peppercorns in mortar with pestle, or place peppercorns in resealable plastic freezer bag, and seal; crush with mallet.

  • Transfer crushed peppercorns to small saucepan. Add 1 cup water, sugar, and scant 1/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil mixture until reduced to 1 cup, about 4 minutes. Refrigerate until cold. do ahead Black pepper syrup can be made 1 day ahead. Cover and keep refrigerated.

  • Scoop persimmon flesh from skins into blender. Puree until smooth. Measure 2 cups puree for making ice cream, reserving any remaining puree for another use. Cover and chill puree until cold, about 2 hours.

  • Strain black pepper syrup into large bowl. Whisk in 2 cups persimmon puree and cream. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD Can be made 1 day ahead. Keep frozen.

Reviews Section

Homemade Persimmon Vanilla Ice Cream

Posted By Savita

A creamy homemade vanilla bean ice cream with chunks of sweet and ripe hachiya persimmons and California raisins. Vanilla is quintessential holiday-flavor. So today I thought to combine seasonal gorgeous persimmons with vanilla bean to make this scrumptious holiday-dessert!

Moreover, California can’t decide if it wants to be hot or cool right now. I know!! And we are already in December! Can you believe that?! But the weather has been gorgeous last weekend, with lots of sun, perfect for a grilled dinner and a sweet finish of Persimmon Vanilla Ice Cream. yumm!! :)

If it's sunny in your part of the world or just simply because you can't say "no" to ice cream or if you addicted to enjoying lots and lots of Vanilla desserts entire holiday season. then this homemade ice cream is perfect for you!

Just 15 minutes cooking time and few simple ingredients and you get the best tasting Ice Cream!

Also, this ice cream has no heavy cream, no condensed milks, no sugar syrups but simple egg yolks, organic sugar, and 1% a2 Milk® which is naturally A1-protein free.

I'm sharing today's recipe in collaboration with The a2 Milk Company™ that is the only producer of A1-protein free fluid milk in USA. This holiday season, enjoy the fruit of season and dessert of your choice without worrying for A1-protein!

When I first saw of it in my local Whole Foods store, my first curiosity was to know more about it. So here I'm listing my understanding in-case you too are curious like me. Aren't you?! :-)

What is a2 Milk®?
a2 Milk® is only fluid milk in US which is guaranteed A1-Protein free. Different cows yields milk with different proteins. Most cows in US yield milk with both A1 and A2 proteins. Sometimes, few individuals cannot digest everyday cow milk. In other words, feel discomfort after drinking milk with both A1 and A2 proteins. Many of these individuals can easily digest a2 Milk® since it just has A2 Protein.

Now, you must know that it is not lactose free, it just A1 protein-free. A lot of people who switch to Almond or Soy milk because they can't digest A1 protein, can actually drink a2 Milk® which is better and good source of calcium.

For personal preference, I have use very low-fat 1% a2 Milk® for this batch of Persimmon Ice Cream. However, you can even buy Whole or 2% for a more richer holiday ice cream treat.

Also, feel free to change the toppings and/or flavorings. If you ask me, pure Vanilla Bean is a delicious treat on it's own. If you don't like or can't find persimmons, fresh fruits like chopped mangoes, lychee nuts, or even banana will make delicious flavor addition.

Oh, and raspberries too make a great addition and will look pretty festive too.

So try something different, make it your own.

I would love to know, what's your favorite holiday dessert? Don't forget to leave your sweet comments below. Happy Holidays and happy Monday! -Savita


How to Make Persimmon Ice Cream

People talk about baking with Hachiya persimmons, but their texture is so averse to me that I don’t even like handling and peeling them to use in baked goods.

Once they’re frozen solid, though, with a few minutes at room temperature to soften up the outer layer, they peel easily with a swivel grater.

The one and only peeling challenge comes from their icy coldness. After a few tries, I started holding the fruit in a clean kitchen towel while peeling. This cuts the chill and keeps your hands from burning with cold.

Once you’ve dispensed with their peels, slice them in half and then cut off the leafy top bits. Chop the halves coarsely and then put them in a food processor with some cream, vanilla extract, and a pinch of salt.

Whirl the ingredients until smooth and creamy, stopping as needed to break up any frozen chunks that clump together.

That’s it! It’s so fast and easy! Scoop the ice cream into bowls and serve immediately.

Because persimmons are quite sweet naturally, this ice cream doesn’t require any added sugar, which means you don’t have to feel guilty about indulging!


Related Video

I liked this recipe, but was not blown away by it. I might add more pepper next time.

I liked this a lot, different, but good. A way to make use of all those Hachiya persimmons (if you or a friend has a tree) besides persimmon pudding or cookies. It does have a slightly different texture than most ice cream because of the persimmon puree, but that is part of why we liked it. Some people might want to reduce the peppercorns to 1 tsp, but we enjoyed the spice. I would make as a dessert for guests with a crisp cookie.

I liked this a lot: different, but good. A way to make use of all those Hachiya persimmons (if you or a friend has a tree) besides persimmon pudding or cookies. It does have a slightly different texture than most ice cream because of the persimmon puree, but that is part of why we liked it. Some people might want to reduce the peppercorns to 1 tsp, but we enjoyed the spice. I would make as a dessert for guests with a crisp cookie.

Wonderful! Tastes just like fresh persimmons , only better! Great use of many perismmons!

This is by far the worst recipe I have tried on epicurious. I still think it's an interesting concept but the proportions are off. The finished product tasted like persimmon puree, not ice cream, and the texture was a bit pasty. Also, I'm not sure how much I like the peppery aftertaste.


Persimmon Ice Cream Recipe - Recipes

Ask any Dane what they think of when you say summer, and they will almost certainly respond with strawberries. Ask them about Danish summer desserts, and it will be Rødgrød med Fløde, a beloved, slightly thickened berry soup, served with a decadent amount of loose heavy cream.

Every season we do a vote on the Facebook page for people's favorite ingredient I then create a simple recipe with the winning ingredient. Strawberries won in the Spring of 2016. Inspired by my time cooking at Boulettes Larder, with chef Amaryll Schwertner, I created this super simple, delightful recipe. Strawberries macerated with sugar and rosewater make the perfect accompaniment and drizzling syrup for vanilla ice cream, cakes, or unsweetened yogurt throughout the late spring and summer.

Sue grows eleven varieties of apples on her seaside farm in British Columbia and says that the best apples for this recipe are hard and crisp, so the slices stay discrete during cooking. For her this means Transparent apples in the summer, and Gravensteins or Kings in the autumn. The best grocery store apple to use is the Granny Smith. Softer apples will still taste good, but will melt down and not make as pretty a finished dish.


Busy in Brooklyn

If you’re one of those people that walks right past the mushy, overly ripe persimmon in the supermarket, boy are you missing out! The orange winter fruit is sweet and cinnamony with a bright, fresh flavor. And while they may look rotten on the shelf in the produce department, guess what? – that’s exactly how you’re supposed to eat them!

Why am I suggesting that you eat rotten fruit? Well if you’ve ever eaten a hachiya persimmon that wasn’t overly ripe, you’re mouth was probably covered in a pasty white film that made you want to scream. Ask me how I know.

Why yes, I did just say hachiya persimmon. Kind of sounds like some sort of karate pose, doesn’t it? Well, it turns out that there are actually two different types of persimmon – fuyu and hachiya.

Fuyu persimmon have a squatted flat shape, almost like a tomato, and can be eaten when firm. Hachiya, on the other hand, are very astringent and can only be eaten when fully ripe (read: rotten-looking).

With their silky smooth pulp, hachiya persimmon make a great base for ice cream. Paired with coconut milk and warm winter spices – this creamy dessert is perfect for winter!

Vegan Persimmon Coconut Ice Cream

1 cup hachiya persimmon puree (from about 2 large hachiya persimmon)
1 14oz. can coconut milk
1 cup coconut milk (I use Coconut Dream Original)
2 tbsp maple syrup
2 tbsp brown sugar
1/2 tsp cinnamon
pinch of nutmeg, ginger and cloves

Refrigerate 2 very ripe hachiya persimmon, can of coconut milk and container of coconut milk overnight.*

To make the persimmon puree, peel and chop the persimmon and place in a blender or food processor. Puree until smooth. Add remaining ingredients and blend until incorporated. Pour the mixture into an ice cream machine and churn for 15-20 minutes.

*I prefer to work fast with cold ingredients, so that I don’t have to refrigerate the mixture (for several hours) before adding it to the ice cream machine.

NO-MACHINE VARIATION: To make persimmon ice cream without an ice cream machine (it won’t be the same as the one pictured, but it will still be really creamy), peel and chop 2 persimmon and freeze overnight, until solid. Place the frozen persimmon, 1 tbsp maple syrup and spices (omit brown sugar) into a blender and add just enough coconut milk (either type is fine) to get things going. Process until smooth. Serve immediately.


Raw Vegan Persimmon Ice Cream

Raw Vegan Persimmon Ice Cream is creamy, delicious, and only takes five minutes to make. It’s a seasonal spin on “Nice Cream” which is vegan ice cream made from frozen bananas. When I first heard about Nice Cream, I was intrigued. Raw, vegan, and easy as hell to make? Count me in. For one reason or another, I didn’t attempt to make it for a full two years. I am officially kicking myself for missing out on all the goodness for so long. Luckily, you don’t have to make the same mistake I did. Seriously! Try this recipe as soon as possible. All you need is a freezer and a food processor. It’s. So. Easy.

  • 4 frozen bananas, chopped
  • 1 ripe persimmon, chopped
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut cream (optional, but recommended)
  1. Place all items in a large food processor or high speed blender. Mix until smooth and creamy.
  2. Pour the vegan ice cream into a bowl and top with anything you like! Strawberries, extra persimmon slices, blueberries, blackberries, shredded coconut, pineapple, the possibilities are endless!
  3. The persimmon ice cream will be the consistency of soft serve. If you prefer a firmer bowl of goodness, place it in the freezer for an hour or two, then scoop it out like regular ice cream. Enjoy!

The next time you have a craving for sweets, try making this Raw Vegan Persimmon Ice Cream! Guaranteed to satisfy even the biggest dairy ice cream fan. Make sure you have frozen bananas on hand to make this recipe any time!


Persimmon Sorbet

Slowly ripening Hachiya persimmons soon to be made into sorbet.

Growing up in New Zealand, I had a great friend who’s family had an orchard of persimmons. I can devour a truck load of fruit so when I first set eyes on these fruit trees I was pretty excited. However, excitement soon led to disappointment as I bit into my first persimmon. It wasn’t a bad taste, but it didn’t really appeal either. I didn’t touch a persimmon again until this week here in Melbourne. This time the fruit was a lot sweeter and the texture a lot softer than the original persimmon. I decided to do a bit of research to find out more about them.

Discovery 1: Not all persimmons are the same

There are two main varieties of persimmon that are very different creatures.

Astringent: This variety needs to be completely ripe before eating. Unripe flesh is tannic and tastes terrible. A common astringent persimmon is the Hachiya which is what I used for this sorbet. You pick them hard and allow to ripen until the flesh is soft, even runny. When ripe, the fruit will almost feel like a balloon filled with water perfect to use in your sorbet!

Non-astringent: These persimmons can be eaten from the tree and a common type is the Fuyu. They are quite crisp and have a really mild, sweet flavour. These are the ones I ate many years ago and I wasn’t a huge fan. I’m not convinced this variety would pack enough of a flavour punch for sorbet but I’d love to hear from anyone that’s successfully used these.

Discovery 2: Persimmons are made for sorbet

They really do produce a great tasting sorbet. I wouldn’t rate this flavour as highly as lemon, but it still works well. Actually, I wouldn’t eat any persimmons on their own but in this recipe they were great. Give it a go!


Persimmon Ice Cream (Probiotic)

I tried persimmons for the first time at the Farmer’s market yesterday and had to buy some to make some ice cream. They were very ripe and so sweet that I cut down on the sugar content in the recipe. What are persimmons? According to wikipedia: Persimmons are the edible fruit of a number of species of trees in the genus Diospyros. Diospyros is in the family Ebenaceae, and certain species of Diospyros are the sources of most kinds of ebony wood, and not all species bear edible fruit. In color the ripe fruit of the cultivated strains range from light yellow-orange to dark red-orange depending on the species and variety. The ripe fruit have a high glucose content. The protein content is low, but such as it is, it has a balanced protein profile. Persimmon fruit have been put to various medicinal and chemical uses. Like the tomato, persimmons are not popularly considered to be berries, but in terms of botanical morphology the fruit is in fact a berry.

I also added some kefir to make it probiotic ice cream!
Ingredients:

  • 1 can full fat coconut milk – where to buy coconut milk
  • 1 Tbsp raw honey – where to buy natural sweeteners
  • 3 pastured egg yolks
  • 2 Tbsp vanilla extract
  • 1 Tbsp gelatin (adds richness and smoothness)
  • 1/2 cup homemade or store bought plain kefir
  • 1 lb. fresh local persimmons (available now at the Farmer’s market in Austin – you can sub peaches, cherries or strawberries too)

Heat the coconut milk and the raw honey and gelatin in a medium sauce pan on medium low heat, until steaming, but not quite boiling. Turn heat down to low. In a separate pot, heat whole persimmons with a 1/2 cup of water until they are cooked down (about 15 min) In a separate bowl, whisk the egg yolks.

Once the coconut milk is steaming, add one small ladle of it to the egg yolks, and stir to combine. Slowly add two more small ladles full. This will temper the egg yolks, so they won’t scramble when you add them to the hot coconut milk. Slowly pour the egg yolk mixture back into the pan with the coconut milk, and whisk until slightly thickened, which will take several minutes. Make sure the mixture doesn’t boil, as this will scramble your eggs. When the mixture has thickened to the consistency of a thin custard, remove from heat and add the vanilla extract.
Strain fruit mixture through a strainer (I had to also put into a blender after picking out the skin and pits) into a bowl and whisk to blend with coconut milk mixture. Whisk in the kefir. Transfer to a jar and refrigerate until very cold, overnight is best. Once the mixture is cold, freeze in your ice cream maker according to the manufacturer’s instructions.


Watch the video: persimmon Ice Cream by Food Cape