Persimmon Crumble Ice Cream
This is a simple ice cream that can be made at the last minute since the cream mixture is assembled cold. The crumble adds a nice crunch to the texture. Any buttery type of cookie, with or without nuts, can be used.
INGREDIENTS | MAKES about 1 quart
- 3 cups heavy cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup persimmon pulp, chilled
- 1 cup crumbled butter cookies or Brown Sugar Shortbread
Combine cream, sugar, and vanilla extract and pour into ice cream maker and begin to freeze according to manufacturer's directions.
After 5 minutes, add the persimmon pulp. After another 5 minutes, add the crumbled butter cookies. Finish freezing the ice cream, then serve.
Wild persimmons are ready to eat after the first hard frost. Pick them when they are mushy. It is fairly easy to squeeze the seeds and the pulp apart. If using store-bought persimmons, hachiyas soften when they are ripe and are preferable to Fuyus, which are crunchy like an apple. The flavor and texture are somewhat similar to pumpkin's, so substitute canned pumpkin for dessert recipes, if you like.