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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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This recipe is from NOLA's The Times-Picayune Ingredients:
4 -6 ripe persimmons (or two cups pulp) |
1/3 cup fresh lemon juice |
1/4 cup sugar, plus more if needed |
2 cups heavy cream |
Directions:
1. Wash, peel and seed the persimmons.
2. Puree them in a food processor or blender until smooth.
3. Add the lemon juice and one-fourth cup of sugar.
4. Process until well-blended.
5. Whip the cream to soft peaks.
6. Gently fold it into the persimmon mixture.
7. Taste and add more sugar, if needed.
8. Freeze in an airtight container.
9. Best if served within a day or two.
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