Info
- Course: Beverage, Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
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Quick Persimmon “Ice Cream”
Cookbook
When you find a good price at the farmers’ market on Hachiya persimmons—the heart-shaped kind that must be soft before you eat them—buy some for the freezer. Let them ripen until completely soft at room temperature, then put them in the freezer, whole and unwrapped, where they will keep for weeks. When you crave a creamy dessert, take them out, cut them in chunks and puree them, fully frozen, in a food processor with buttermilk or half-and-half to make a velvety “ice cream.” For a quick breakfast or lunch, use the same procedure but add enough buttermilk to make a smoothie.
Yield : Serves 4
Ingredients
- 2 ripe Hachiya persimmons (about 1 pound total), frozen hard
- ¼ cup sugar
- ¼ teaspoon vanilla extract
- ½ cup buttermilk or half and half
- Approximately 2 teaspoons fresh lemon juice
- Gingersnaps, optional
Directions
Quarter persimmons carefully with a heavy knife. Remove the stems and any seeds. Halve each quarter crosswise. Do not allow the persimmons to thaw even slightly.
Put the chunks in a food processor with the sugar and process until the persimmon is broken up into small pieces.
With the motor running, add the vanilla and the buttermilk or half-and-half through the feed tube.
Puree until smooth, stopping the machine to scrape down the sides once or twice. Add lemon juice to taste and puree again.
Spoon into balloon wineglasses or compote dishes and serve immediately, with gingersnaps, if desired.
© 1997 and 2008 Janet Fletcher
Note from Cookstr's Editors
Nutritional information is based on using buttermilk and does not include optional gingersnaps.
Nutritional Information
Nutrients per serving
167 kcal
4 % daily value
16 % daily value
4 % daily value
223 mg
13 mg
2 g
27 g
4 g
35 g
11 mg
14 mg
2 g
4 g
1 % daily value
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